Papaya salad is almost as much a staple of my diet is rice. Incidentally, if I eat and not give me the som tam, will soon be in a food vendor on the road, to correct the deficiency.
If you lived on a diet of WHO tam and not much, it is highly unlikely that you never become fat.
Some restaurants use mango instead of papaya. However, in general I think mango is too sour for this purpose.
Ingredients to serve 4 people
1 medium green papaya, 4 small plum tomatoes, 1 carrot, 10ml tamarind juice, 25ml lime juice 2 cloves garlic, 50gm dot Kee noo, 10GM brown sugar, 25ml nam pla, 25gm dried shrimp, 50gm Non salted roasted peanuts.
Peel the papaya and shred the flesh green (if you do not implement appropriate secondary cheese grater may work).
Also peel and shred carrots. Put the shredded papaya and carrot fridge. Soften the dried shrimp MLS a little boiling water. Pound the garlic and the prik nu KEE together in a mortar. Separately pound shrimp with peanuts, but only until coarsely broken, not to reduce dust or paste. Mix the tamarind juice, lime juice, fish sauce and sugar. Cut the tomatoes, quarter. Mix all ingredients in a bowl and serve. Most restaurants are drained of excess juice before serving, but they usually keep. This recipe adds an exotic touch to your table and you can bet that its just a taste of super1
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