Thai Green Papaya Salad Recipes
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 Som Tum Laos sai pla ra

This recipe found through out Thailand and Laos is recommended for a more experienced taster.

• 1 cloves garlic
• 2 Thai bird chillies
• 2 Tbsp. pickled mud fish fish sauce (microwave 40 sec)
• 3 cups julienne peeled unripe green papaya (strips of 2-3 inches long)
• 1/4 cup cut long beans (1 inch long segments)
• 1 tsp. palm sugar
• 1/4 cup tamarind juice (solid fruit concentrate)
• Juice of 1/4 limes
• 1 Tbsp. fish sauce 
• 1 tomatoes, cut into bite-size wedges; or 6 cherry tomatoes, halved

1. In a mortar and pestle add chillies, garlic and crushed well.
2. add crab, long bean and crush part way.
3. To that add shredded green papaya and toss the ingredients inside the mortar with your pestle and spoon to combined the seasoning.
4. Then add the lime juice, fish sauce, and palm sugar. Toss and pound lightly to distribute the flavoring.
5. Taste and adjust accordingly to accomplished the hot-sour-sweet-and-saltiness desired.
6. Finally add and worked in the tomato pieces and its ready to be serve. 

Note: To make tamarind juice, dissolved tamarind concentrate into 1/2 cup of warm water using your hand. Squeeze the flesh into the water and discard the insoluble pulp.

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