Blue Elephant Som Tam (Green Papaya Salad)

80 grams green raw papaya and carrot, peeled and grated into long, thin strips
2 cloves garlic, peeled
5 greeen birds-eye chilies
15 grams long beans cut into 3/4-inch pieces
1 tablespoon unsalted roasted peanuts
1 tablespoon dried shrimp
35 grams cherry tomato halves

1 tablespoon palm sugar
1 1/2 tablespoon fish sauce
1 1/2 tablespoon lime juic
1 teaspoon tamarind juice

In a mortor, pound the garlic and chilies.

Add shrimp and pound.

Add beans and roughly pound.

Add seasonings and toss.

Add cherry tomatoes and gently press with pestle.

Add papaya and peanuts and stir well.
Serve with Kai Yang.