ส้มตำ

Peel the green papaya and shred it into thin, long strips using a sharp knife or papaya shredder. Soak the shredded papaya in ice water for ten minutes to enhance its crunch, then drain thoroughly and pat dry with a clean towel.

Place the garlic cloves and bird's eye chillies into a large clay mortar and pound firmly with the pestle until they break into a rough, aromatic paste. The intensity of pounding releases the essential oils that define the salad's character.

Add the long bean pieces and dried shrimp to the mortar and pound with moderate force, just enough to bruise the beans and break them slightly without pulverising them. This creates textural variety between the crunchy papaya and the softer components.

Add the halved cherry tomatoes and pound lightly two or three times to release their juices, which will form part of the dressing. Pour in the fish sauce, lime juice, and palm sugar, then stir and pound gently to dissolve the sugar completely.

Add the shredded papaya to the mortar in handfuls, using the pestle in one hand and a large spoon in the other to bruise and toss the papaya through the dressing. Each strand should be lightly crushed to absorb the flavours without becoming limp.

Taste the som tam and adjust the balance between sour lime, salty fish sauce, sweet sugar, and spicy chilli until all four flavours are equally present. Pile onto a plate, scatter the roasted peanuts on top, and serve immediately with sticky rice.