The essence of this distinctly Lao version of the standard som tam is derived from the pungent flavours of padaek.

1. Using a large pestle and mortar, pound the chilli, garlic and sugar together for 1 or 2 mins. Next, add the aubergine, beans, tomatoes, fish sauce and padaek and continue to grind gently for another minute.
2. Place the green papaya in a large bowl and add the ground ingredients from the mortar. Add the lime juice and lightly pound the ingredients while simultaneously mixing with a large spoon until the papaya softens slightly.
3. Sprinkle with the peanuts and sun-dried shrimp and serve immediately.