Som Tum Salad With Grilled Salted Egg

Ingredients

• 2 cups Green papaya, shredded
• 2 pieces Salted duck eggs
• 3 pieces Garlic cloves
• 4 pieces Bird's eye chilies
• 0.5 cup Long beans, cut into 1-inch pieces
• 6 pieces Cherry tomatoes, halved
• 1.5 tablespoons Palm sugar
• 2 tablespoons Fish sauce
• 3 tablespoons Lime juice
• 1 tablespoon Dried shrimp(optional)
• 2 tablespoons Roasted peanuts

Instructions

1. 1

   Preheat your grill or oven to 400°F (200°C) and grill the whole salted eggs for 10 minutes to develop a smoky aroma.

2. 2

   Peel the grilled salted eggs and cut them into quarters, setting them aside for the final assembly.

3. 3

   In a large mortar and pestle, pound the garlic and chilies together until they form a coarse paste.

4. 4

   Add the long beans and dried shrimp to the mortar, bruising them lightly with the pestle.

5. 5

   Add the palm sugar, fish sauce, and lime juice, stirring with a spoon while lightly pounding to dissolve the sugar.

6. 6

   Toss in the shredded green papaya and cherry tomatoes, pounding gently while turning the mixture with a spoon until well combined.

7. 7

   Add the roasted peanuts and half of the grilled salted egg pieces, folding them in gently so they don't break apart completely.

8. 8

   Transfer to a serving plate and top with the remaining grilled salted egg pieces for presentation.