Thai Papaya Salad (Som Tam)

Ingredients

• 4 cup (400 g) shredded unripe papaya
• 6 snake beans or 12 green beans (cut into 2-inch pieces)
• 10 cherry tomatoes (sliced in half)
• 1/4 cup (35 g) unsalted dry roasted peanuts (crushed)
• 2 tbsp (8 g) cilantro (chopped)
• 2 tbsp (10 g) fried shallot (optional)
• 2 cloves garlic
• 2-3 Thai red chili
• 2 tbsp (30 ml) fish sauce
• 3 tbsp (45 ml) fresh lime juice
• 2 tbsp (20 g) palm sugar

Instructions

1. 1

   Put papaya stands in a large zip bag and pound with a meat hammer or rolling pin until slightly soft and tender, turning the bag back and forth.

2. 2

   Add the snake beans slices to the bag and continue to pound until beans are soft and slightly bruised. Set them aside.

3. 3

   To make salad dressing; put garlic and chili in a small mortar and pound until they become a chunky paste. Shave off palm sugar thinly with a knife and add it to the garlic chili paste. Add dried shrimp and continue pounding until shrimp are bruised.

4. 4

   Add fish sauce, lime juice and stir everything in a grinding motion with a pestle until the sugar is dissolved. Taste and adjust the flavor according to your preference.

5. 5

   To complete salad; combine papaya, snake beans, tomato, cilantro, and half of peanuts in a large bowl. Pour the dressing over the salad and toss everything well. Sprinkle the remaining crushed peanuts and fried shallot (if using) on top. Serve immediately.