Som Tam Thai Tod (Crispy Fried Green Papaya Salad)

Peel the green papaya and julienne it into thin matchsticks about 1/8 to 1/4 inch thick. Place in a bowl of ice water for 10 minutes to crisp up, then drain and pat very dry with paper towels. This step ensures the papaya stays crunchy and the batter adheres well.

In a mixing bowl, whisk together rice flour, cornstarch, salt, beaten egg, and cold water until smooth. The batter should be thin and lump-free. Add the ice cubes to keep the batter chilled; this helps create a crispy coating.

Pour vegetable oil into a deep pot or wok to a depth of at least 2 inches. Heat to 350°F (175°C) using a thermometer for accuracy.

Dip the papaya strips into the batter, letting the excess drip off. Carefully add a handful to the hot oil and fry for 2-3 minutes, until golden brown and crispy, turning occasionally with a spider skimmer. Do not overcrowd the pan; fry in batches. Drain on paper towels and set aside.

In a mortar, pound the garlic and Thai chilies with a pestle until broken but not pasty. Add the palm sugar and continue pounding until the sugar dissolves. Stir in the lime juice and fish sauce until the sugar is fully dissolved. Set aside.

In a large bowl, combine the fried papaya strips, tomatoes, green beans, and dried shrimp. Pour the dressing over the salad and toss gently with your hands or tongs to coat evenly.

Transfer the salad to a serving platter, sprinkle with crushed peanuts and cilantro, and serve immediately with lime wedges on the side.