Papaya salad – Som Tam

Ingredients for 2 servings:

• 350 g papaya, preferably green, i.e. unripe
• 50 g carrot(s)
• 50 g peanuts, unsalted
• 50 g shrimp, fresh or frozen, thawed
• 2 chili peppers, fresh
• 55 g lemon juice
• 35 g brown sugar
• 35 g fish sauce
• 10 g garlic, chopped
• possibly pointed cabbage

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the papaya and carrots and slice or grate into thin, long strips. Crush the peanuts in a mortar and pestle or chop with a knife. Cut the chili peppers into thin strips or rings; you can also remove the seeds for a less spicy flavor. Depending on your preference, you can use more than two chilies. Combine all ingredients, including the shrimp, in a bowl. I added some finely chopped pointed cabbage to this recipe—but this is a matter of taste. For the dressing, stir together the lime juice, sugar, fish sauce, and garlic until the sugar dissolves (I heat the ingredients in a saucepan until lukewarm, so the sugar dissolves faster!). Just before serving, toss the dressing with the salad. Sprinkle some chopped peanuts over the top and serve with the reserved shrimp on a lettuce leaf.