Thai Green Papaya Salad

1. 1

   To prepare using mortar and pestle, combine garlic, dried shrimp (if using), and chilies in a large, heavy mortar and use the pestle to pound and grind them to a very coarse paste.

2. 2

   Add papaya and green beans, pounding and scraping and turning with a spoon now and then, for 1-2 minutes, until papaya shreds are wilting and seasoned and beans are somewhat smashed.

3. 3

   If you don't have mortar and pestle, use rolling pin.

4. 4

   Mine garlic and chilies and place in medium bowl along with dried shrimp.

5. 5

   Spread papaya out on cutting board, and light into it with the rolling pin for a minute or so, pressing down hard and mowing back and forth.

6. 6

   Stop to gather up shreds, squeeze them, and spread them out again for another pass or two.

7. 7

   When shreds are wilted, transfer them to bowl.

8. 8

   Repeat with green beans, pressing down just until they split open and wilt a bit, and then add them to the bowl.

9. 9

   Add fish sauce, lime juice, and palm sugar to papaya and use the pestle to press and grind the mixture a little, and a spoon to turn and mix everything well.

10. 10

    Or use your hands to squeeze the mixture a few times and work in the seasonings.

11. 11

    Add the cherry tomatoes and peanuts, toss well, and then mound the salad on a small serving platter, juices and all.

12. 12

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.