Som Tum Kung Sod

Ingredients for 1 servings:

• 2 chili peppers
• 1 tbsp tamarind juice
• 1 tbsp fish sauce or mushroom sauce/soy sauce
• 1 tbsp brown sugar
• 3 garlic cloves
• 1 tbsp lemon juice
• 1 cup papaya, green, unripe
• 1 cup carrot(s)
• 4 cooked prawns or equivalent amount of tofu
• 1 long bean(s)
• 1 tbsp peanuts, roasted
• 1 tomato(s)
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Papaya salad with shrimp or tofu

To measure the ingredients, I use a 300ml coffee mug. Finely slice the papaya and carrots. Slice the tomato into chunks. Halve the lime. Roughly chop the garlic, chili, and long bean. For the dip, mix the brown sugar, fish sauce or mushroom/soy sauce, roasted peanuts, lemon juice, and tamarind juice together in a mug. Place the garlic, chili, and long bean in a mortar and pestle and grind. Add the tomato and grind again. Add the papaya and carrots and grind again. Add the limes and grind again. Finally, add the dip. Arrange everything on a plate or in a bowl and add the shrimp/tofu.