Som Tam (Green Papaya Salad)

Method

Tap a step when it's done.

1. 1Cut the papaya (or carrot, cucumber or mango) into matchsticks; a julienne peeler makes this much easier. If using cucumber, scoop out the seedy center so the salad doesn't get watery.
2. 2Pound the garlic and chilies in a large mortar to a coarse paste. Without a mortar, crush them in a deep bowl using the end of a rolling pin or a wooden spoon.
3. 3Add the peanuts and dried shrimp and pound a few times, leaving some coarse pieces rather than a powder.
4. 4Add the sugar, fish sauce and lime juice and stir until the sugar dissolves.
5. 5Add the beans and tomatoes and pound gently, just enough to release their juices without turning them to pulp.
6. 6Add the papaya. Pound lightly with one hand while turning the salad over with a spoon in the other for about 1 minute, softening the strands a little so they soak up the dressing.
7. 7Taste: it should be sour, hot, salty and slightly sweet. Serve immediately, traditionally with sticky rice and grilled chicken.