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Green Papaya Salad Recipe (Som Tum Malakor)

Papaya Salad is a refreshingly tart and sweet side dish. You will find two recipes here at the Temple of Thai, for this popular dish. To achieve a sour taste, the recipe here incorporates both tamarind and pieces of limes crushed and added into the dish. If you cannot find green papaya substitute shredded cucumber, carrot and daikon radish.

Ingredients

• 1 peeled and shredded green papaya (about 3 cups)*
• 1/4 cup ground dried shrimp
• 1 dried chili, soaked in water
• 6 cloves garlic
• 7 white peppercorns
• 1/4 cup lemon or lime, cut into small cubes
• 3 Tbsp. palm sugar
• 3 Tbsp. fish sauce
• 2 Tbsp. lemon or lime juice
• 1 Tbsp. tamarind juice**
• 1 head of lettuce (bibb or Boston)

Preparation

1. Gently crush shredded papaya in mortar & pestle (preferably clay).
2. Crush garlic, dried chili, and peppercorns in mortar mixing thoroughly.
3. Mix tamarind juice, fish sauce, and sugar in a pot and heat to a boil. Remove from heat, allow to cool, add lemon juice and mix with chili paste in a mortar.
4. Add crushed papaya, dried shrimp and lemon cubes and mix thoroughly.
5. Spoon onto a plate. Garnish with fresh red chilies. Serve with lettuce.

Notes:
Thai recipes calling for lemons if written in Thailand are calling for limes. Lemons are not available in Thailand unless imported, therefore not commonly used.

*If green papaya is not available substitute a combination of shredded hothouse cucumbers (about 2 cups, seedless), carrots (about 1/2 cup) and daikon radish (about 1/2 cup).

**To prepare tamarind juice break off a 1 inch piece of tamarind paste and squeeze with your fingers in 1/4 cup of warm water. Or use our prepared Sour Soup Base, Por Kwan.

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This Thai recipe comes from Spicy Thai Cuisine cookbook edited by Narin Khu-Armornpatana available in our Thai cookbooks store.

Recipe Copyright © 1996 Sangdad Books.

See another Papaya Salad recipe or shop for Thai Food in our marketplace.

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