Name: Tum som Isaan
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 5 red birdseye chillies, or to taste; 2 garlic cloves; 1 small green papaya, shredded; 6 snake beans, cut into 6cm lengths, plus extra to serve; 8 cherry tomatoes, halved; 1 tbsp ground preserved fish sauce; Juice of 4 limes, or to taste; 60 ml fish sauce, or to taste (¼ cup); 30 gm light palm sugar, crushed; 2 tbsp dried shrimp; To serve: roasted peanuts (optional)

This shredded papaya salad is popular in the north of Thailand. In Isaan, preserved black soft-shell crab is sometimes added; you can buy it frozen from Thai grocers. This is great served with gai yang and steamed sticky rice.

Ingredients

5 red birdseye chillies, or to taste

2 garlic cloves

1 small green papaya, shredded

6 snake beans, cut into 6cm lengths, plus extra to serve

8 cherry tomatoes, halved

1 tbsp ground preserved fish sauce

Juice of 4 limes, or to taste

60 ml fish sauce, or to taste (¼ cup)

30 gm light palm sugar, crushed

2 tbsp dried shrimp

To serve: roasted peanuts (optional)

Method

Main

1.Pound chilli and garlic in a large wooden mortar and pestle (see note) to a paste. Add papaya and beans and pound to combine, folding mixture over with a large metal spoon as you go. Add remaining ingredients, pound and fold to combine, add peanuts, adjust seasoning to taste (should taste hot, sour and salty) and serve.

Note A traditional large wooden mortar and pestle is used for this recipe and is available from some Asian grocers. If unavailable, use a large bowl and a muddle stick.
Drink Suggestion: Aromatic young off-dry riesling. Drink suggestion by Max Allen
Notes