Thai Green Papaya Salad (Som Tam)

Steps

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1. 1
   Peel the green papaya and shred it into fine strips. Soak in ice water to keep it crisp.
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2. 2
   Bring a pot of salted water to a boil. Cut long beans diagonally and blanch for about 1 minute, then shock in ice water and drain (or leave raw for a more authentic bite).
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3. 3
   Slice and mince the chili (remove seeds if you prefer less heat), and mince the garlic. Pound or blend them together to release the aromas.
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4. 4
   Rinse and dry the dried shrimp, chop finely, and mix with the chili-garlic paste.
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5. 5
   Soak the tamarind in hot water, mash and stir it, then let it sit for 15-20 minutes to release its sourness (substitute white vinegar if tamarind isn't available).
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6. 6
   Halve the cherry tomatoes. Strain the tamarind juice and combine with lime juice, palm sugar, fish sauce, and the chili-garlic-shrimp mixture. Stir well to make the dressing.
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7. 7
   Drain the shredded papaya well and place in a bowl. Pour in about two-thirds of the dressing and gently pound with a pestle to let the flavors soak in.
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8. 8
   Add the cherry tomatoes and long beans, pour in the remaining dressing, and continue gently pounding to combine. Sprinkle crushed peanuts on top if desired.
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9. 9
   Plate the tossed papaya salad and drizzle with the remaining sauce. Add extra lime juice for more tang if desired. Your refreshing green papaya salad is ready to enjoy!
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