青木瓜沙律Som Tam (Green Papaya Salad)

Prep 20 min·Cook 0 min

1. 1You're here
   Step 1.

   Peel the papaya, then shred it on the coarse side of a julienne peeler or box grater. Soak in iced water for 10 minutes for extra crunch, then drain well.

   300 g Green papaya, peeled and shredded

   10 minKnife work
2. 2
   Step 2.

   Pound the garlic and chillies in a large mortar to a rough paste.

   2 cloves Garlic3 Bird's eye chillies

   Blend / purée
3. 3
   Step 3.

   Add the beans and half the peanuts and dried shrimp; pound lightly to bruise.

   40 g Long beans or fine green beans, in 3 cm lengths2 tbsp Roasted peanuts1 tbsp Small dried shrimp

   Blend / purée
4. 4
   Step 4.

   Add the palm sugar, fish sauce, lime juice and tamarind and stir with a spoon until the sugar dissolves.

   1½ tbsp Palm sugar (or brown sugar)2 tbsp Fish sauce2½ tbsp Lime juice1 tsp Tamarind paste

5. 5
   Step 5.

   Add the papaya and tomatoes. Pound gently with one hand while turning the salad over with a spoon in the other, for about a minute, so it softens slightly and soaks up the dressing.

   300 g Green papaya, peeled and shredded6 Cherry tomatoes, halved

   Blend / purée

   Wok-chan's tip鑊仔貼士

   Bruise, don't mash. No big mortar? Bash the garlic and chilli in a small one, then toss everything in a bowl, squeezing with your hands.
6. 6
   Step 6.

   Taste and balance (it should be sour and hot first, then salty and sweet). Serve topped with the rest of the peanuts and shrimp.

   2 tbsp Roasted peanuts1 tbsp Small dried shrimp2½ tbsp Lime juice2 tbsp Fish sauce