Som tam

I made Som tam using the regular pestle and mortar we have at home, and I wish I could use the large version that would be perfect for making this dish.

Som tam (Green Papaya Salad)

6 ounces of green papaya, peeled and shredded
1 tomato, cut into small wedges
1/4 cup dry-roasted peanuts
1/3 cup green beans
2 tbsp dried shrimp
2 Thai bird's eye chillies
Fresh lime juice
Thai fish sauce
2 cloves garlic, peeled
Palm sugar

1. Using pestle and mortar, pound the garlic and chillies until they form a smooth paste.
2. Add the dried shrimp and pound until the pieces are broken up.
3. Add 2-3 teaspoons of palm sugar. Pound to a paste.
4. Add peanuts and lightly pound until they are broken to tiny pieces.
5. Add the green beans and pound until they split and lightly bruised.
6. Add papaya and tomato and pound on them. Pound until the papaya strands soften up a bit and the tomato crushed and release the juices.
7. Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice. Use a large spoon to help flip things over and scrape down the sides of the mortar. Keep pounding and flipping for a few seconds.
8. Taste and add more lime juice, fish sauce or palm sugar as needed.

Original recipe shared by Leela.