Thai Green Papaya Salad (Som Tum) | Saveur

Name: Thai Green Papaya Salad (Som Tum) | Saveur
Ingredients: 10 small home-dehydrated or store-bought dried shrimp; 2 small red Thai chiles, stemmed; 1 clove garlic, peeled; 1 ⁄ 4 cup tamarind juice; 1 tbsp. grated palm sugar; 1 tbsp. Thai fish sauce; 1 lime, cut into 1" pieces; 4 cherry tomatoes, halved; 3 long beans or 6 regular green beans, trimmed and cut into 1" pieces; 1 carrot, coarsely shredded; 1 ⁄ 2 English cucumber, seeded and coarsely shredded; 1 ⁄ 6 small green cabbage, cored and thinly sliced; 1 lb. unripe green papaya, peeled, quartered, seeded, and finely shredded using a mandoline (about 2 cups); 3 tbsp. unsalted roasted peanuts

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At Seattle's Little Uncle, chefs Poncharee Kounpungchart and Wiley Frank dehydrate Oregon bay shrimp and crush them into a green papaya salad, where the crustaceans amp up the umami flavor.

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Ingredients

10 small home-dehydrated or store-bought dried shrimp
2 small red Thai chiles, stemmed
1 clove garlic, peeled
1⁄4 cup tamarind juice
1 tbsp. grated palm sugar
1 tbsp. Thai fish sauce
1 lime, cut into 1" pieces
4 cherry tomatoes, halved
3 long beans or 6 regular green beans, trimmed and cut into 1" pieces
1 carrot, coarsely shredded
1⁄2 English cucumber, seeded and coarsely shredded
1⁄6 small green cabbage, cored and thinly sliced
1 lb. unripe green papaya, peeled, quartered, seeded, and finely shredded using a mandoline (about 2 cups)
3 tbsp. unsalted roasted peanuts