Som tam made with swede

Peel the swede (or green papaya) and give it a slight bash for a crunchier texture.

Shred it into thin strips with a shredder or mandolin slicer, or slice thin with a knife; soak in cold water to remove starch.

Bash a tablespoon of dried shrimps until broken down and fragrant; set aside.

Bash two garlic cloves with fresh bird's eye chilies just enough to break them up, not to a puree; add the dried shrimps back and mix.

Melt the palm sugar with a little water in a pan, starting on medium and finishing on low, to a golden brown syrup.

Add the drained swede, the palm sugar syrup, lime juice (starting with half) and fish sauce; bash and turn with a spoon, squeezing with the hands, bit by bit.

Cut the beans into one-inch pieces, give them a gentle bash, then add halved cherry tomatoes carefully so the liquid does not splash.

Serve with crushed peanuts sprinkled on top.