Som Tam (Thai Green Papaya Salad)

Method

1. 1

   Prepare the papaya

   Time: 5 minutes. Shred the papaya into thin strips and place in a bowl of cold water. Drain and dry it well before serving.

2. 2

   Crush the aromatics

   Time: 2 minutes. In a large mortar, pound the garlic and chillies just until crushed, about 10 to 15 gentle strokes. Leave some pieces visible.

3. 3

   Make the dressing

   Time: 3 minutes. Add the palm sugar, fish sauce and lime juice. Pound and stir until the sugar dissolves, then taste and adjust with a little more lime or sugar if needed.

4. 4

   Bruise the beans

   Time: 2 minutes. Add the green beans and dried shrimp. Pound lightly, about 8 strokes, to crack the beans without mashing them.

5. 5

   Dress the tomatoes

   Time: 2 minutes. Add the cherry tomatoes and press gently with the pestle until some juices run, keeping most halves intact.

6. 6

   Toss and serve

   Time: 3 minutes. Add the drained papaya and toss thoroughly with the dressing using a spoon and pestle. Fold in the peanuts and serve at once while the papaya is crisp.

Tips

• Dry the papaya thoroughly after draining so it does not dilute the dressing.
• Taste the dressing before adding the papaya and adjust the lime or sugar to balance the salty, sour, sweet and hot flavours.
• Use gentle strokes when pounding the beans and tomatoes to keep their texture.

Swaps

• Use chopped roasted cashews in place of the peanuts.
• Use lemon juice in place of lime juice, adjusting to taste.

Storing

Best eaten at once; if needed, refrigerate leftovers in a covered container and expect the papaya to soften.