Som Tam

Ingredients

• 1 medium green papaya, about 400 g, peeled, seeded, cut into thin matchsticks
• 3 shallots, sliced thin
• 4 cloves garlic, minced
• 3 Thai bird's eye chilies, minced, or to taste
• 2 tablespoons tamarind paste
• 3 tablespoons fish sauce, nam pla
• 10 ml palm sugar
• 2 tablespoons fresh lime juice
• 50 g roasted unsalted peanuts, coarsely crushed
• 25 g dried shrimp, pounded coarse
• 2 long beans, cut 2 cm lengths (optional)
• Tellicherry black pepper, to taste

Method

1. 1
   In large mortar, combine shallots, garlic, and minced chilies; pound lightly to release oils and break down aromatics, 30 seconds; do not pulverize.
2. 2
   Add green papaya matchsticks; gently pound 5–8 times with pestle, rolling mortar to bruise papaya slightly and begin expressing juices; do not crush.
3. 3
   Add long beans if using; pound gently 3 times to partially soften.
4. 4
   Add tamarind paste, fish sauce, palm sugar, and lime juice; toss and fold mixture using pestle and spoon, 30 seconds, until ingredients are evenly coated and dressing is absorbed into papaya.
5. 5
   Transfer to serving plate; top with crushed peanuts and pounded dried shrimp; finish with cracked Tellicherry pepper; serve immediately.