Green Papaya Salad (Som Tum)

• large garlic cloves or 2 small garlic cloves, peeled↗1
• salt↗1⁄4 teaspoon
• dry-roasted salted peanuts, more for garnish↗1 tablespoon
• fresh bird chilies or 2 serrano chilies, sliced↗2
• raw sugar or 1/2 teaspoon white sugar↗1⁄2 teaspoon
• dried shrimp↗1 tablespoon

  (optional)

• fresh lime juice↗2 tablespoons
• fish sauce, to taste (nam pla)↗1 -2 tablespoon
• 1 large round tomatoes (coarsely chopped) or 8 grape tomatoes (coarsely chopped)↗2
• lb long beans, trimmed and cut into 1 1/2-inch lengths↗1⁄2 lb

  (optional)

• papaya, small to medium, green and unripe↗1

  (see Note)

• lettuce, for serving↗

  (optional)

Step-by-step instructions

1. 1

   In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.

2. 2

   Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.

3. 3

   Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

4. 4

   Note: If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).