Som Tam
Ingredients:
1/2 green papaya
1- 2 cups bean sprouts
1/2 English cucumber, sliced into matchstick-like pieces
2 tomatoes, cut into thin wedges or strips
3 green onions, cut into matchstick-like pieces
1/2 cup fresh coriander
1/3 cup fresh basil
1/4 cup dry roasted peanuts, ground or chopped
Optional: 3/4 to 1 cup cooked shrimp or crab meat (if vegetarian: add 1/2 to 1 cup fried tofu)
Dressing:
3-4 cloves garlic, minced
juice of 1 lime
3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
2 Tbsp. brown sugar
1-2 Tbsp. liquid honey (to taste)
1 tsp. shrimp paste (OR 1 tsp. ground bean sauce if vegetarian)
1-2 Thai red chilies (or substitute 1/2 tsp. or more dried crushed chili)
Instructions:
- Stir all "dressing" ingredients together. This dressing should be tangy - a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya).
- Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin.
- Use a large-size grater to grate the papaya, or shred it as they do in Thailand: simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl (to see what this looks like, go to: How to Shred Green Papaya.
- At this point, Thai cooks preform an optional step, bashing the shredded papaya with a pestle to bring out the juice. Another way is to place the shredded papaya in a food processor and pulse briefly.
- Combine the green papaya with all the other salad ingredients in a large bowl, reserving the peanuts and half the fresh basil for toppings. Pour over the dressing and toss well.
- Taste-test the salad. If you'd prefer it saltier, add more fish sauce or soy sauce. If you'd prefer it sweeter, drizzle over a little more honey. Toss again.
- Portion out into bowls and top with the ground peanuts plus reserved basil. ENJOY!
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