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     Title: Thai Green Papaya Salad (Som Tum)
Categories: Seafood, Squash, Vegetables, Greens, Nuts
     Yield: 6 servings

    10 sm Home-dehydrated or
          - store-bought dried shrimp
     2 sm Red Thai chilies; stemmed
     1 cl Garlic; peeled
   1/4 c  Tamarind juice
     1 tb Grated palm sugar
     1 tb Thai fish sauce
     1    Lime; in 1" pieces
     4    Cherry tomatoes; halved
     3    Long beans or 6 regular
          - green beans; trimmed, in
          - 1" pieces
     1    Carrot; coarse shredded
   1/2    English cucumber; seeded
          - coarse shredded
  3/16 sm Green cabbage; cored, thin
          - sliced
     1 lb Unripe green papaya; peeled,
          - quartered, seeded, fine
          - shredded using a mandoline
     3 tb Unsalted roasted peanuts

 FOR HOME-DEHYDRATED SHRIMP: dry bay shrimp in dehydrator
 @ 155 F/68 C for 9 hours.

 Using a mortar and pestle, crush shrimp, chiles, and
 garlic. Add tamarind juice, palm sugar, and fish sauce.
 Squeeze three-quarters of lime pieces over the top and
 drop into mortar; grind to make a rough dressing. Add
 remaining ingredients, except peanuts, adding papaya
 last. Use pestle and a spoon to grind and mix salad
 until vegetables and fruit are bruised and coated in
 dressing. Transfer to a serving dish; garnish with
 remaining lime pieces and peanuts.

 Recipe by: Poncharee Kounpungchart and Wiley Frank

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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