Ingredients
- 1 medium green papaya peeled and julienned or shredded
- 2 cloves garlic roughly chopped
- 2 Thai bird’s eye chilies chopped (use more or less for preferred spiciness)
- 1 1/2 tablespoons palm sugar finely chopped
- 3 long beans cut into 2-inch pieces
- 2 teaspoons dried shrimp roughly chopped (optional)
- 1/2 cup grape tomato halves or 1 small tomato cut into wedges
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons roasted peanuts roughly chopped (plus extra for garnish)
Instructions
- Soak the papaya shreds in ice water for about 10 minutes. Drain well on paper towels to remove extra water.
- In a mortar, pound the garlic and chilies until no large pieces remain. Add the palm sugar and gently pound until it dissolves into a paste.
- Add the long beans and dried shrimp to the mortar and gently bruise them to help release their flavors.
- Transfer the ingredients from the mortar to a large mixing bowl. Add the drained papaya and grape tomatoes, and toss to combine.
- Drizzle the fresh lime juice and fish sauce over the mixture. Toss the salad well so the dressing evenly coats the vegetables. Mix the peanuts in and then sprinkle more on top for garnish before serving.
