Som Tum Kung (Spicy Green Papaya Salad with Shrimp)

🛒 Ingredients

• Green Papaya, shredded 150 g · 60 kcal
• Cooked Shrimp 70 g · 65 kcal
• Cherry Tomatoes, halved 50 g · 9 kcal
• Green Beans, trimmed and blanched 30 g · 9 kcal
• Garlic cloves 5 g · 7 kcal
• Bird's Eye Chilies 3 g · 1 kcal
• Roasted Peanuts, unsalted 15 g · 85 kcal
• Fish Sauce (gluten-free) 20 g · 20 kcal
• Lime Juice, freshly squeezed 20 g · 6 kcal
• Palm Sugar, grated 15 g · 55 kcal
• Dried Shrimp 5 g · 15 kcal
• Tamarind Paste 10 g · 25 kcal

👨‍🍳 Instructions

1. In a large mortar and pestle, add garlic and bird's eye chilies; pound until a coarse paste forms.
2. Add dried shrimp, peanuts, and green beans to the mortar; lightly bruise them with the pestle.
3. Stir in palm sugar, fish sauce, lime juice, and tamarind paste until the sugar dissolves and ingredients are well combined.
4. Add the shredded green papaya, cherry tomatoes, and cooked shrimp; gently toss and bruise with the pestle to combine without mashing.
5. Taste and adjust the seasoning if needed, then transfer to a serving plate and enjoy immediately.