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Does anyone have a excellent Green Papaya Salad Recipe? Som Tum?

I am obsessed with Thai papaya salad. I have bought 2 books and have tried the recipies, have tried a few online, but they are all too irregular or something. There is this restaurant here in town and I am so close to getting a job there to learn the secret of the juice. Its sweet yet a piquant taste after you end eating. Let me know if you guys know of any proven ones ; )

This green papaya salad, known as som tam, is well loved in most areas of Thailand, and when you taste it, you’ll know why. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp paste and fish sauce, plus the sweetness of honey. Green papaya salad is a perfectly unique and flavor-filled dish that will make a fantastic depression. It’s also simple to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!
Prep Time: 30 minutes
Cook Time: 0 minutes
Ingredients:

* 1 green papaya (tip: buy your papaya at a Chinese grocer, and make sure it is labed “green papaya” )
* 1/2 cup honey-roasted peanuts (or plain roasted), or glazed cashews (see recipe link below)
* 1-2 cups bean sprouts
* 1 to 2 tomatoes, cut into long thin strips
* 1 red chili, minced (seeds removed if you prefer a milder salad)
* 3 jump onions, sliced into long matchstick-like pieces
* 1/2 cup original basil, roughly chopped if leaves are large
* handful of original coriander
* DRESSING:
* 1/2 tsp. shrimp paste (if vegetarian, substitute 1 Tbsp. vegetarian fish sauce, or soy sauce)
* 2 Tbsp. excellent-tasting oil, such as olive
* 1 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce – available at Vietnamese food stores)
* 2 Tbsp. lime juice
* 1 tsp. honey

Preparation:

1. First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste dissolves fully. Set aside.
2. Peel the green papaya, then slice it in half and remove all the white seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to make thin, ribbon-like strips). Place in a large bowl.
3. Add the sliced tomato, jump onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4. Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again, and do a taste test. If you’ve used sweet glazed nuts, the salad should be sweet enough (if not, add a small more honey). If not salty enough, add a small more fish sauce.
5. To serve, scoop salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus original coriander. Serve immediately and ENJOY!

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