Green Papaya Salad
2 medium green (unripe) papayas
6 cloves garlic
6 small, Thai chili peppers, or 1 jalapeño pepper, stemmed
1 tablespoon palm sugar, or brown sugar
3 tablespoons fish sauce
1/2 cup green beans, trimmed and cut into 2" lengths
6 cherry tomatoes, quartered
1/4 cup roasted unsalted peanuts
1/4 cup fresh lime juice
1 head Bibb lettuce, leaves removed and washed
Peel, half lengthwise and seed the papayas.
Cut them into long, thin shreds, or shred them in a food processor and set aside.
In a large mortar, combine the garlic and chilis and pound them into bits with a pestle.
Add the sugar and fish sauce and combine with the pestle.
Add the papaya and green beans and pound for about 3 minutes to slightly crush them.
Use a spoon to scrape the sides of the mortar and rotate the mixture as you work.
Add the cherry tomatoes and pound for a minute to release some of their juices.
Stir in the peanuts and lime juice.