Chef Nuit Regular’s Som Tam

SERVES 2

1 clove garlic, peeled

1 Thai red chili, or to taste

2 tbsp palm sugar

2 tbsp fish sauce

1–2 fresh limes, to taste

1 tbsp dried shrimp

6 cherry tomatoes, halved

1 Thai eggplant, halved and thinly sliced 200 g green papaya slivers

(about one large handful)

1 Asian long bean, cut into 2" lengths

MAKE SOM TAM

1. In mortar and pestle, pound garlic and chili until garlic is crushed and chili is broken into small pieces. Add palm sugar and fish sauce. Squeeze juice from limes into mortar.

2. Mix and pound dressing in mortar until palm sugar is fully dissolved.

Add dried shrimp, tomatoes and Thai eggplant to mortar. Lightly bruise with pestle for about 30 seconds.

3. Add green papaya slivers and bean. Toss and lightly press down with spoon until evenly mixed and papaya is fully coated with dressing.

4. Serve in mortar or on plate, or in hollowed-out papaya.