Executive Chef Josef Bender prepares
Som Tum Thai Green Papaya Salad

Ingredients: 1 young papaya 40 grs dry shrimp 1 small chili 1 clove garlic, chopped 1 cup long bean 1 cup cherry tomatoes Fresh lemon juice Fish soya sauce Palm sugar 1/2 cup roasted peanuts Methods: Peel and julienne the papaya. Place the dry shrimp in water for 3 minutes and remove. Grind down roughly the garlic and chili, add in the dry shrimp and peanuts and continue to roughly grind together. Add the papaya and long beans and mix together. Add a little sugar, lemon juice and fish sauce (to taste). Place in the center of a plate and decorate with fresh salad leaves.