We called it "Som Tum", which roots from Eastern Thailand. There are many varieties of Som Tum, but only these two are more popular--Som Tum Thai (green papaya salad with dried shrimps and peanuts) and Som Tum Poo (green papaya salad with pickled crabs). The one here is Som tum Thai.
I personally like Som Tum Thai better than Som Tum Poo. Som Tum Poo can taste horrible if yor get the bad crabs. I made this Som Tum Thai a bit sweeter, but still keep the basic five flavors that are salty, sweet, sour, bitter and hot. Som Tum can be eaten alone as an appetizer, or eaten with sticky rice and grilled chicken as a main course. By the way, reduce the amonut of chilies if it seems too much for you.
- 2 cups shredded green papaya
- 1/2 cup shredded carrot
- 2 garlic cloves
- 4 dried red chilies
- 4 fresh bird's eye chilies
- 1/4 ts. shrimp paste
- 1/4 cup dried shrimps
- 1/4 cup roasted peanuts
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green beans, cut into 1" long
- 1 lime, cut into thin wedges
- 1-1/2 tbs. palm sugar
- 1 tbs. fish sauce
- 2 tbs. tamarind juice
- 1/2 cup Thai basil leaves
1. Crush the garlic, dried red chilies, bird's eye chillies, dried shrimp paste, dried shrimps and peanuts together in a mortar until combined.
2. Add tomatoes, green beans and lime, crush them lightly until the seasoning mixture is incorporated.
3. Combine palm sugar, fish sauce and tamarind juice together in a big bowl.
4. Transfer the seasoning mixture to the bowl, mix well.
5. Add shredded green papaya and carrot, toss well.
6. Serve immediately topped with some more crushed peanuts and Thai basil leaves.