Som Tam

Material:
8 pieces red chili sauce
6 cloves garlic
2 tablespoons dried shrimp
3 strands of long beans, cut into 3 cm
300 g papaya, peeled, sliced ​​small length
2 tomatoes, cut into rough
50 g carrots, small slices of length
Java 100 ml of acid water
2 tablespoons fish sauce
2 tablespoons lime juice
Java 2 tablespoons sugar, and cook with 1 tablespoon water until melted
Topping:
2 tablespoons roasted peanuts, finely crushed slightly

Method:

• Uleg chili and garlic until smooth.
• Add the dried shrimp, mash until almost smooth.
• Enter the string beans, mashed up a bit bruised.
• Enter the papayas, and carrots, stir with a tap-tap until wilted.
• Add tamarind juice, lime juice and sugar. Stir well.
• Transfer to a serving plate.
• Sprinkle with peanuts. Serve immediately.

For 4 people