Som Tam (Thai Papaya Salad)

Som tam ' spicy papaya salad ' comes from northeast Thailand, but it's reached near-cult status throughout the rest of the country. Slight regional differences in ingredients means placement on the sweet-or-sour scale may vary greatly between restaurants. Common to all recipes is shredded green papaya and a healthy dose of heat. Barbequed chicken and lumps of sticky rice are the perfect companions. Papaya salad has three basic types: - Som Tam Thai, which has roasted peanuts mixed in it. (this recipe) - Som Tam Bu, which has pickled crabs pounded in it. - Som Tam Lao, which has the juice of pickled mud-fish in it. Utensils - Mortar - Pestle Ingredients - 1 clove of garlic - 2 chilies - or as much as you like. - 1/4 cup roasted peanuts - 1/2 cup tomatos - 1/2 cup green beans - 2 tablespoons lime juice - 2 tablespoons palm sugar - 2 tablespoons of fish sauce - 2 cups of shredded green papaya Preparation - Shred green papaya - Slice tomatos - Chop green beans - Slice Lime Cooking - Put garlic and chili peppers into mortar, smash it into small pieces - Add peanuts, smash it into small pieces - Add palm sugar, pound it until it mixes well together - Add lime, fish sauce, pound it until it mixes well - Add green papaya and green bean and pound until it mixes well Serve - Garnish with roasted peanuts