Green Papaya Salad

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1 Garlic Cloves

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1 Thai Chili Peppers

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0.25 cups Long Beans

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5 Cherry Tomatoes

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1 cup Green Papaya , shredded

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2 tbsp Lime Juice

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2 tbsp Palm Sugar

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1 tsp Shrimp , dried, shredded

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2 tbsp Peanuts , roasted

Prepare Ingredients

Shred the green papaya into crunchy lengths. Once shredded, place in a bowl of cold water to preserve its crunchiness. Drain well before using in the salad.
Pour a single layer of raw peanuts into a dry pan and heat over medium heat until they are roasted (approximately 30 minutes). Allow the peanuts to cool, then remove their skins.
Peel the garlic. Cut the long beans into 2 inch lengths. Slice the cherry tomatoes in half.
Mix the lime juice and palm sugar together, stirring until the palm sugar is completely dissolved. If you are starting with hardened palm sugar, you can help it dissolve by slicing it finely or microwaving it with a drop of water for several seconds.

Combine Ingredients

Add the roasted peanuts to the mortar and pestle and pound until they are broken into quarters. Take out and set aside.
Pound the garlic until its completely broken down. Then add the Thai chilis and pound as much as you like.
Add the long beans and tomato halves and pound until just bruised. The tomato juice should be released, but the tomato itself should still be intact.
Add the shredded papaya and pound to mix with the other ingredients. Use a spoon as needed to help mix.
Add the shredded dried shrimp, lime juice / palm sugar mixture, and fish sauce. Taste and adjust the seasonings.
Scoop onto a plate and sprinkle with the chopped roasted peanuts. Serve and enjoy immediately.

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