Som Tam

Method

Pound the garlic and green chillies together in a large mortar until fragmented but not completely crushed, then add the dried shrimp and gently bruise. Add the julienned green papaya and tomato halves, and lightly pound with a rotating motion to bruise the vegetables whilst releasing their juices, being careful not to break them down entirely. Pour in the fish sauce, lime juice and palm sugar, then toss everything together gently with the pestle to combine and infuse the dressing. Transfer to a serving plate and top with the crushed roasted peanuts, spring onions and sesame seeds. Serve immediately whilst the papaya remains crisp and the flavours are bright.