Bok Lahong (Cambodian Green Papaya Salad)

Ingredients

• 1/4 cup tamarind concentrate
• 2 1/2 tablespoons light brown sugar
• 2 tablespoons fish sauce (such as Megachef Premium Fish Sauce)
• 1 tablespoon fresh lime juice, plus lime wedge for squeezing
• 1/2 teaspoon fermented shrimp paste (such as Tra Chang)
• 1/2 teaspoon kosher salt
• 2 small Thai chiles, stemmed
• 2 small garlic cloves
• 1 small (about 1 ¼-pound) green papaya, unpeeled
• 10 large cherry tomatoes (4 ounces total)
• 1 carrot, unpeeled
• 1/2 cup packed fresh Thai basil leaves
• 1/2 cup packed fresh cilantro leaves
• 1/2 cup packed fresh mint leaves3 tablespoons unsalted roasted peanuts
• 3 tablespoons unsalted roasted peanuts
• 2 tablespoons crispy fried shallots (such as Maesri)

Steps

1. Make the dressing: Process tamarind concentrate, brown sugar, fish sauce, lime juice, shrimp paste, salt, chiles, and garlic in a blender until very smooth, about 40 seconds.
2. Make the salad: Peel long strands of papaya using a papaya peeler into a large bowl to equal 6 cups. Add tomatoes, crushing using your hands as they are added to bowl with papaya. Toss tomatoes with papaya strands until thoroughly combined.
3. Peel long strands of carrot using papaya peeler; add to papaya mixture. Add basil, cilantro, mint, and Dressing; toss lightly for a slightly airy, bouncing salad. Top with peanuts and shallots, and squeeze a lime wedge over salad. Serve immediately.