Ingredients (2 persons):
120g green papaya, unripe
50g cherry tomato, cut 4 wedges
25g snake or long beans, cut into 2.5 cm
1 tablespoon dried shrimp
25g roasted peanuts
1-2 cloves garlic
1-2 (depends) small red chilies
1 1/2 tablespoons palm sugar
1 tablespoon fish sauce
1 1/2 tablespoons lime juice
Instructions:
Peel the green papaya with vegetable peeler and slice it into long and thin shreds.
Mix the palm sugar with the fish sauce until the sugar dissolved.
Using a large pestle or bowl, pound the garlic and chili into a paste.
Squeeze in the lime juice and add the lime skin into the mixture.
Add the roasted peanuts and pound roughly together with the garlic.
Add the papaya and pound gently by using a spoon to scrape down the sides and turning and mixing well.
Add the beans and dried shrimp and keep pounding and mixing all the ingredients.
Add the sugar fish sauce mixture and tomatoes.
Lightly pound another minutes and as the juice comes out, discard the lime skin.
Taste the sauce and adjust seasoning if necessary.
Spoon the salad with all the juice onto the plate.