Somm Tamm

Ingredients for 4 servings:

• 1 papaya, preferably green and unripe (500 g)
• 4 garlic cloves
• 2 chili peppers (Thai chili), to taste
• 2 m.-large tomato(s)
• 50 g shrimps, dried
• 50 g peanuts, roasted, salted, possibly fat-free roasted
• 3 tbsp fish sauce
• 3 tbsp cane sugar or
• sugar, brown
• 4 tbsp lime juice

Instructions

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

Thai Papaya Salad – spicy salad made from green, unripe papaya – low in fat

Peel the papaya, halve it, and remove the seeds. Grate the halves into fine strips using a kitchen slicer. Peel and halve the garlic. Dice the tomatoes. Deseed the chilies, remove the stems, and cut into rings (Caution: Don’t touch your eyes with your fingers afterward. If you do, have fun…). Roughly crush the garlic, dried shrimp, and chilies in a mortar and pestle. Then add the peanuts and roughly crush them. Place the papaya strips and the ingredients from the mortar in a large bowl. Add the lime juice, fish sauce, sugar, and diced tomatoes. Crush the entire mixture further with a pestle or similar tool and mix well. Let it sit for a while, and you’re done. Traditionally, raw white cabbage and/or Chinese cabbage leaves are eaten with this salad. Served with cooked sticky rice. This salad can be used as a starter or as a main course. In Thailand, the individual dishes are served simultaneously, so this distinction is irrelevant and creates plenty of variety.