som tam - green papaya salad

ingredients

• 1 clove garlic
• 1 thai chilli
• ¼ cup long beans, cut into 5cm lengths
• 5 cherry tomatoes, halved
• 1 cup shredded green papaya
• 2 tbsp lime juice
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 1 tsp shredded dried shrimp (optional)
• 2 tbsp roasted peanuts

instructions

1. shred the green papaya (mandoline, julienne peeler, or knife), soak in cold water to keep it crunchy, drain well before using
2. if roasting your own peanuts: dry-pan over medium heat until roasted, cool, remove skins
3. mix lime juice and palm sugar until dissolved — slice or briefly microwave hardened palm sugar if needed
4. in a mortar, pound peanuts until broken into quarters, set aside
5. pound garlic until broken down, then add chilli and pound to taste (more pounding = more heat)
6. add long beans and tomatoes, pound until just bruised — tomato juice released, tomatoes still intact
7. add papaya, pound and mix (use a spoon to help)
8. add dried shrimp (if using), lime–palm sugar mix, and fish sauce
9. taste and adjust
10. plate, sprinkle with the pounded peanuts, serve immediately