Green Papaya Salad (Som Tum) - cooking recipe

Ingredients

1 large garlic cloves or 2 small garlic cloves, peeled
1/4 teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or 2 serrano chilies, sliced
1/2 teaspoon raw sugar or 1/2 teaspoon white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 -2 tablespoon fish sauce, to taste (nam pla)
2 1 large round tomatoes (coarsely chopped) or 8 grape tomatoes (coarsely chopped)
1/2 lb long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 papaya, small to medium, green and unripe (see Note)
lettuce, for serving (optional)

Preparation

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.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
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.
Note: If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).