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Green Papaya Salad (Som Tam)

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      Title: GREEN PAPAYA SALAD (SOM TAM)
 Categories: Salads, Thai, Vegetarian, Vegetables
      Yield: 2 Servings
 
      4 oz Green papaya
      1    Garlic clove
      3 sm Red or green chilis
      1 tb Roast peanuts
      1 oz Long beans; chopped into
           - 1-inch (2.5 cm) lengths
           - OR - French beans
      2 tb Lemon juice
      3 tb Light soy sauce
      1 ts Sugar
      1 md Tomato
           -- chopped into segments
      2 lg Chinese cabbage leaves
 
  Peel the outer skin from the green papaya and finely shred the flesh
  on a cheese grater or chop very finely into long thin shreds. Set
  aside. In a mortar, lightly puond the garlic, add the chilis and
  lightly pound while occasionally stirring with a spoon to prevent the
  resulting paste from thickening.  Add the long beans and slightly
  bruise them. Add the shredded papaya, lightly pound and stir until
  all the ingredients are blended together.  Add the lemon juice, soy
  sauce and sugar and stir into the mixture. Finally add the tomato,
  stirring once. Arrange the Chinese cabbage leaves on a serving dish
  and turn the yam on to them. Diners should tear off a section of
  cabbage leaf to use as a scoop for the yam, the two being eaten
  together.  This dish is especially good with sticky rice.
 
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