Som Tam (Green Papaya Salad)

Peel the papaya, cut into quarters and scoop out and discard the seeds. Grate through the largest holes of the grater to obtain about 1 1/2 - 2 cups of papaya shreds.

Put the garlic into a large mortar. Chop chili into quarters and add to garlic. Wash and drain dried shrimps to add to mortar. Add peanuts. Pound these ingredients with the pestle until they begin to break up.

Trim the ends and cut long beans into 1 inch pieces. Add to mortar and pound for 1 minute. Add papaya shreds and pound. Cut tomato into eighths and add to mortar. Pound for another minute.

Add sugar, fish sauce and lime juice and pound, working the material from the bottom to top. The salad is ready when everything has been integrated, some juice has been extracted and all the bigger chunks have been broken down. The ingredients should not be crushed to a pulp, especially not the papaya (A food processor would be wholly inappropriate, as it would turn everything to mush).

Transfer to serving dish and top with fresh coriander leaves. The salad can be served immediately, or it can wait up to 1 1/2 hours, unrefrigerated and lightly covered.