Green Papaya Salad

Thai green papaya salad with lime, chilli, peanuts and tomatoes in a punchy sweet-sour dressing.

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Pounding the dressing with the aromatics bruises them just enough to release flavour while the papaya should stay crisp.

Ingredients

• 500 g green papaya (peeled and shredded)
• 80 g long beans (cut into 4 cm pieces)
• 150 g cherry tomatoes (halved)
• 2 garlic cloves
• 2 Thai chillies (or to taste)
• 3 tbsp lime juice
• 2 tbsp fish sauce (or soy sauce)
• 1.5 tbsp palm sugar
• 60 g roasted peanuts (roughly crushed)
• 1 tbsp dried shrimp (optional)

Step-by-step method

1. Soak the shredded green papaya in ice-cold water for 10 minutes, then drain very well. This makes it extra crisp.
2. Pound the garlic and chillies lightly in a mortar until broken down but not completely smooth.
3. Add the palm sugar, lime juice and fish sauce and stir with the pestle until the sugar dissolves.
4. Add the long beans and pound lightly two or three times to bruise them.
5. Add the tomatoes and dried shrimp if using and gently press them once or twice so they release a little juice.
6. Add the papaya and half the peanuts and toss with a spoon and pestle until evenly dressed.
7. Taste and adjust the sweet-sour-salty balance, then serve immediately with the remaining peanuts.