Som Tam Thai (Central Thai-Style Green Papaya Salad)

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

2 small garlic cloves (6g)

2 to 3 fresh Thai chiles (2 to 3g total), stemmed (see note)

1 tablespoon (8g) dried shrimp (see note)

2 tablespoons (30g) roasted unsalted peanuts, divided

1 tablespoon plus 2 teaspoons (35g) palm sugar, softened (see note)

4 cherry tomatoes (about 2 ounces; 60g), halved

2 long beans (about 30g), ends trimmed, cut crosswise into 2-inch pieces

3 tablespoons (45ml) fresh lime juice from 2 limes

2 tablespoons (30ml) fish sauce

2 cups (6 ounces; 170g) shredded green papaya , from 1 green papaya

Cooked sticky rice, for serving

Instructions

In a clay or wooden mortar, combine garlic and chiles and pound with wooden pestle until slightly slightly broken down, making sure to keep the pestle as close to the chiles as possible to avoid splattering chile juices over yourself, about 30 seconds. Add dried shrimp and 1 tablespoon (15g) peanuts and continue to pound until slightly broken down, taking care not to over-pound and form a peanut paste, about 30 seconds.

Add palm sugar and continue to pound lightly while also working the pestle in a circular motion while applying gentle pressure to help dissolve the palm sugar, about 30 seconds. Add long beans and pound until slightly broken down, 15 to 30 seconds. Add tomatoes and pound gently just until the tomatoes release their juices, about 15 seconds.

Add lime juice and fish sauce and stir with pestle using a circular motion until well combined and palm sugar is fully dissolved, about 15 seconds. Add green papaya. Holding a large spoon in your non-dominant hand while holding the pestle in your dominant hand, pound down the sides of the mortar (not the center) while simultaneously using the spoon to move the ingredients back and forth in the mortar until ingredients are well combined and green papaya has begun to absorb the dressing, about 30 seconds. Take care not to over-pound the green papaya or it will lose its crisp texture.

Add remaining 1 tablespoon (15g) peanuts and pound gently just until they are slightly broken down. Transfer salad to a serving plate, and serve immediately with sticky rice.