Ingredients
- 400g green papaya, peeled and shredded
- 100g cherry tomatoes, halved
- 100g green beans, trimmed and cut into 3cm pieces
- 2 tablespoons dried shrimp
- 3 tablespoons roasted peanuts, roughly chopped
- 3 cloves garlic, peeled
- 2-4 Thai bird's eye chillies, to taste
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon palm sugar or light brown sugar
- 1 medium carrot, peeled and shredded
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
Instructions
Soak the dried shrimp in warm water for 5 minutes, then drain well.
Using a large mortar and pestle, pound the garlic and chillies together until roughly broken down.
Add the green beans and lightly bruise them with the pestle to release their flavour.
Add the palm sugar, fish sauce, and lime juice, then pound and stir to dissolve the sugar.
Add the drained dried shrimp and half of the peanuts, gently pounding to combine.
Add the shredded green papaya and carrot in batches, using a spoon to turn and mix while gently bruising with the pestle.
Add the cherry tomatoes and gently press them to release some juice while keeping them mostly intact.
Taste and adjust seasoning, adding more lime juice for sourness, fish sauce for saltiness, sugar for sweetness, or chilli for heat.
Transfer to a serving plate, garnish with remaining peanuts and fresh coriander leaves.
Serve immediately with lime wedges on the side.
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