Masterchef Style Thai Green Papaya Salad Som Tum

Ingredients

• 2 cups Green Papaya (shredded)
• 3 pieces Thai Bird's Eye Chilies
• 2 pieces Garlic Cloves
• 0.5 cup Long Beans (cut into 1-inch pieces)
• 6 pieces Cherry Tomatoes (halved)
• 2 tablespoons Roasted Peanuts (unsalted)
• 1 tablespoon Dried Shrimp(optional)
• 1.5 tablespoons Palm Sugar
• 2 tablespoons Fish Sauce (Premium grade)
• 2 tablespoons Fresh Lime Juice
• 1 teaspoon Tamarind Paste

Instructions

1. 1

   Peel the green papaya and use a mandoline or a sharp knife to create long, thin julienne strips; soak in ice water for 10 minutes to ensure maximum crispness.

2. 2

   In a large clay or wooden mortar, pound the garlic and bird's eye chilies into a coarse paste.

3. 3

   Add the dried shrimp and roasted peanuts to the mortar, lightly crushing them to release their oils and aromas.

4. 4

   Incorporate the long beans and bruise them gently with the pestle—do not pulverize them.

5. 5

   Add the palm sugar, fish sauce, lime juice, and tamarind paste; stir with a spoon while lightly pounding to dissolve the sugar into a glossy dressing.

6. 6

   Drain the papaya strips thoroughly and add them to the mortar along with the cherry tomato halves.

7. 7

   Use a folding technique with a spoon and pestle to toss the salad, lightly bruising the papaya so it absorbs the dressing without losing its crunch.

8. 8

   Plate immediately in a chilled bowl, garnishing with extra peanuts and a wedge of lime for a professional presentation.