Green Papaya Salad (Som Tum)

This week we got our hands on some certified organic green papaya’s straight from the tree. Our love for Asian food runs deep, especially Thai food. So we’ve put together a recipe to use this special fruit. Shredded papaya, spicy chillies, crushed tomatoes and peanuts - its salty, sour, slightly sweet and oh so good. Let us know in the comments below or tag us on Instagram @clarencevalleyorganics if you make it! 

INGREDIENTS 

• 1 large or 2 small cloves garlic, peeled
• ¼ teaspoon salt
• 1 tablespoon dry-roasted salted peanuts, more for garnish
• 2 fresh bird chilies, sliced
• ½ teaspoon palm sugar (regular sugar works too) 
• 1 tablespoon dried shrimp (optional)
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons fish sauce (nam pla), to taste
• 2 large tomatoes, coarsely chopped
• Big Handful of snake beans, trimmed and cut into 1 1/2-inch lengths (optional use green beans if snake beans unavailable) 
• 1 small to medium green (unripe) papaya 

METHOD 

1. In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
2. Peel and coarsely shred papaya, a grated will work - discarding seeds and inner membrane. There should be 4 to 6 cups.
3. Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Here you can add more chilli for spice, sugar for sweetness, or fish sauce for salt. Sprinkle with peanuts, extra beans, a few whole cherry tomatoes and serve. Enjoy!