Som Tum

Name: Som Tum
Total time: 18 min
Yield: 2 servings
Cuisine: thai
Ingredients: 300 g Green Papaya; 2 pcs Garlic; 3 pcs Bird's Eye Chili; 60 g Long Bean; 3 tbsp Roasted Peanut; 2 tbsp Dried Shrimp; 2 tbsp Fish Sauce; 2 tbsp Palm Sugar; 2 pcs Lime; 120 g Cherry Tomato

Crunchy, fiery papaya salad with lime, peanuts, and a bright salty sweet snap.

Ingredients

300 g Green Papaya
2 pcs Garlic
3 pcs Bird's Eye Chili
60 g Long Bean
3 tbsp Roasted Peanut
2 tbsp Dried Shrimp
2 tbsp Fish Sauce
2 tbsp Palm Sugar
2 pcs Lime
120 g Cherry Tomato

Method

Peel and finely shred {green_papaya}, thinly slice {long_bean}, and halve {cherry_tomato} so they are ready to absorb the dressing quickly.
In a mortar, pound {garlic} with {birds_eye_chili} to a coarse paste, then add {palm_sugar} and pound until dissolved and fragrant.
Add {long_bean}, {dried_shrimp}, and {roasted_peanut} to the mortar and bruise lightly, then add {fish_sauce} and juice of {lime}. Add {cherry_tomato} and {green_papaya}, pound and toss together until the papaya softens slightly but stays crisp and the dressing turns glossy.
Transfer the salad to plates with all of its dressing, then top with a few extra pieces of {roasted_peanut} for crunch and serve at once while the {green_papaya} is cold and lively.