Make 1 serving

70g unripe green papaya, peeled and grated into long, thin strips
1 clove garlic, peeled
5 green bird’s-eye chillies
½ yard-long beans or French beans, cut into 2 cm/ ¾" pieces
1 tbsp roasted peanuts
1½ tbsp dried shrimps
3 no cherry tomatoes, cut in half
 
Seasonings
1½ tbsp palm sugar
1½ tbsp fish sauce
1½ tbsp lime juice

For the garnish
Green salad leave

Portion : 370 g net weight

In a mortar, roughly pound the garlic and chillies.

Add the dried shrimps and pound until crushed.

Add the beans, the peanuts and pound Add the sugar, fish sauce and lemon juice and stir together.

Add the tomatoes and press with the pestle.

Add the papaya and stir until well mixed in.

Remove to serving dish and served at the room temperature.