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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Som Tum (Green Papaya Salad)   
    Categories: Vegetables, Fruits, Nuts, Citrus, Chilies   
         Yield: 5 servings   
       
         1 lg Clove garlic; peeled   
       1/4 ts Salt   
         1 tb Dry-roasted salted peanuts;   
              - more for garnish   
         2    Fresh bird or serrano   
              Chilies; sliced   
       1/2 ts Raw or white sugar   
         1 tb Dried shrimp (opt)   
         2 tb Fresh lime juice   
         2 tb Fish sauce (nam pla); to   
              - taste   
         2    Plum tomatoes coarse   
              - chopped   
              +=OR=+   
         1 lg Round tomato coarse chopped   
              +=OR=+   
         8    Grape tomatoes; coarse   
              - chopped   
       1/2 lb Long beans; trimmed, cut in   
              - 1 1/2" lengths (opt)   
         1 sm To medium green (unripe)   
              - papaya (see Note)   
              Lettuce for serving (opt)   
       
     In a blender or mortar, blend or pound garlic, salt,   
     peanuts, chilies, sugar and shrimp (if using) into a   
     paste. Transfer to a large bowl and mix in lime juice   
     and fish sauce. Use a spoon (or the mortar) to lightly   
     crush tomatoes and beans (if using), then add to bowl   
     and mix lightly.   
        
     Peel and coarsely grate or shred papaya, discarding   
     seeds and inner membrane. There should be 4 to 6 cups.   
        
     Add papaya to bowl and lightly but thoroughly toss   
     together. Taste for seasoning. Mound in a bowl (if   
     desired, line bowl with lettuce leaves beforehand).   
     Sprinkle with peanuts and serve.   
        
     NOTE: If green papaya is unavailable, use an equivalent   
     amount of coleslaw mix (shredded cabbage and carrots).   
        
     By: Julia Moskin   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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