1 small raw green papaya
1 carrot shredded
1.5 tsp palm sugar
1 small hot red chili
5 green beans, sliced finely
1 tbsp unsalted peanuts*
1 tbsp dried shrimps
1 tbsp fish sauce
5 small tomatoes, quartered
1 limes, juice only
handful coriander, roughly chopped
*Do not exceed this portion size
Peel the papaya and carrot then finely shred it on a mandolin into long, thin shreds.
Work your way around the fruit until you get to the core and seeds (which you should discard). If the slices are too long, cut them in half.
Put the palm sugar, peanuts and shrimps into a mortar and lightly bash with the pestle.
Add the fish sauce and tomatoes and gently mix everything together in the pestle and mortar.
Put the julienned carrot, green beans and papaya in a bowl. Add the contents of the pestle and mortar and mix altogether with a fork.
Plate the salad and sprinkle with the chopped coriander.
Recipe adapted from: Good Food