Som Tam Thai, Pounded Green Papaya Salad with Peanuts

What you need

• 250 g (2 1/2 cups) green papaya, peeled, seeded and cut into long thin shreds
• 2 cloves garlic, peeled
• 3 red bird's eye chilies, or to taste
• 1 pinch coarse sea salt
• 1 1/2 tbsp palm sugar, chopped if hard
• 1 1/2 tbsp dried shrimp, rinsed
• 2 tbsp roasted peanuts, skinned, plus extra for serving
• 1 tbsp tamarind water, pulp soaked in hot water and strained
• 1 1/2 tbsp lime juice, freshly squeezed
• 1 1/2 tbsp fish sauce, or to taste
• 3 long beans, cut into 3 cm (1 1/4 in) lengths
• 6 cherry tomatoes, halved

Method

Restated from the original video

1. 1

   Soak the shredded papaya in cold water for 10 min to crisp it, then drain well.

2. 2

   In a large clay or wooden mortar, pound the garlic and chilies with the salt until roughly crushed.

3. 3

   Add the palm sugar, dried shrimp and peanuts and pound into a coarse, sticky paste.

4. 4

   Pour in the lime juice, fish sauce and tamarind water and stir with the pestle until the sugar dissolves.

5. 5

   Add the long beans and tomatoes and bruise them lightly with a few blows.

6. 6

   Add the papaya. Pound gently with one hand while turning the salad over with a spoon in the other, until the shreds soften slightly and soak up the dressing, about 1 min.

7. 7

   Taste: it should be hot, sour, salty and a little sweet. Adjust with more lime, fish sauce or sugar.

8. 8

   Pile onto a plate with the juices, scatter with a few extra peanuts and serve straight away.

Imported from nomss.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.