Recipe: Som Tam - Shrimp Salad

by Habeeb Salloum, May 15, 2003 | Destinations: Thailand / Bangkok

Serves about 6

1 small green papaya (about 1 1/2 pounds), shredded
2 medium tomatoes, diced into 1 inch cubes
1/2 cup fresh green beans, cut into 1/2 inch pieces
1/4 cup peanuts, coarsely ground
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons finely chopped lemon grass
2 tablespoons lemon juice
2 tablespoons dried shrimps
2 tablespoons finely chopped hot chilli pepper
4 cloves, garlic, crushed
cabbage leaves

Place papaya, tomatoes, beans and peanuts in a mixing bowl, then set aside.

Use mortar and pestle to crush remaining ingredients, except cabbage leaves. Stir mortar contents into mixing bowl contents, then mix the salad well. Arrange cabbage leaves on a serving dish, then spread salad on top and serve.

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