Som Tum (Thai Green Papaya Salad), Made with Monk Fruit Sweetener

Method

1. Peel the papaya, shred it finely and soak it in ice water for 10 to 15 minutes. Lift it out into a bowl lined with two layers of kitchen paper to drain.
2. Wash the long beans and cut them into 5cm lengths. Wash the cherry tomatoes and halve them. Roast the peanuts until crisp and rub off the skins.
3. Pound 2 cloves of garlic and 3 bird's eye chilies in a mortar until fine. Add 1.5 tablespoons kOBE Monk Fruit Blend, work it into a paste, then add the long beans and bruise them.
4. Add 1 tablespoon dried shrimp and half of the peanuts to the mortar and pound until the peanuts break up. Then add 1.5 tablespoons fish sauce, 2 teaspoons tamarind paste and 2 tablespoons lime juice, and mix well.
5. Add the blotted papaya and the cherry tomatoes to the mortar, toss and pound lightly so the papaya takes up the dressing.
6. Turn it onto a plate and scatter the remaining roasted peanuts over the top.

Tips

• The papaya has to be fully drained or blotted dry, since any water left behind thins the dressing.
• Without a mortar and pestle, mince the garlic and chili, dissolve the seasoning in a bowl and toss everything together.
• Ripe papaya is not suitable here, while green mango, carrot, cucumber or kohlrabi all work.
• Taste the dressing after 5 minutes before deciding whether to adjust it.
• Pound the peanuts only until they split in half rather than to a powder, as fine crumbs cloud the dressing and make it pasty.