Som Tam Thai Jae – Green Papaya Salad

Ingredients for 2 servings:

• 250 g papaya (green papaya) or alternatively kohlrabi
• 1 carrot(s)
• 1 garlic clove(s)
• 1 chili pepper(s), fresh, red
• 2 tbsp peanuts
• 1 tbsp palm sugar or cane sugar
• 1 lime(s)
• 2 runner beans
• 1 large tomato(s)
• 3 tbsp mushroom sauce (Dek Som Boon), vegetarian, Asian shop
• 1 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

The salad tastes best when used in a mortar and pestle. Peel the papaya and carrot. Cut both into thin julienne strips. This is very time-consuming, but it is easier with a julienne peeler. Place the thin strips in a bath of cold water for about 30 minutes to keep the strips crisp. Wash the green beans. Trim off the ends and any brown bits. Blanch in boiling water for a few minutes. Then refresh in ice-cold water. Crush the garlic and chili in a mortar and pestle until lightly chopped. Gradually add the ingredients, pounding for about 30 seconds each time. Add 1 tablespoon of peanuts and continue pounding, being careful not to over-crush and form a peanut paste. Quarter the lime and add it with the palm sugar. Continue pounding lightly, moving the pestle in a circular motion and applying light pressure to dissolve the palm sugar. Add the beans and continue mashing until they break down slightly. Add the tomatoes and mash lightly until the tomatoes release their juices. Finally, add the mushroom and soy sauce and mix everything together again with a spoon. Drain the papaya and carrot strips in a sieve and mix with the remaining ingredients. Ideally, you have a large mortar and pestle and mortar and mix everything there, but if not, you can also use a large wooden or metal bowl. Using a large spoon and the pestle in your dominant hand, gently push the ingredients back and forth until the ingredients are well combined and the green papaya has absorbed the dressing. Do not mash the green papaya too hard, or it will lose its crunch. Add the remaining peanuts and mash lightly one last time. The salad can be served on its own or with sticky rice.