40 g tapioca starch
20 g peanut, chopped
20 g dried shrimp, roughly pounded
20 g snake bean, sliced
3 cherry tomato, halved
5 cloves small garlic, pounded
5 bird's eye chilli, pounded
2 tbsp lime juice
2 tbsp fish sauce
30 g palm sugar
vegetable oil for deep frying
Prepare green papaya by grating it into long strips.
Toss grated papaya strips with tapioca starch and set aside.
Cut beans into 1-inch length sizes.
Slice cherry tomatoes into halves.
Roughly chop up the peanuts.
Pound the dried shrimps into flakes.
Make Som Tum dressing by pounding the garlic and chillies.
Add palm sugar, fish sauce and ground it together.
Add sliced snake beans and half of chopped peanuts.
Pound lightly and season with lime juice.
Heat pan up with oil to 170°C.
Fry the coated grated green papaya until crisp.
Arrange fried green papaya on the plate, sprinkle dried shrimps, chopped peanuts and tomato halves.
Serve with dressing.