1 C Green papaya, shredded
¼ C Carrots, shredded
1 Green bean (long bean), cut in 1″ lengths
1-2 cloves Garlic
1 T Dried shrimp
1-2 Bird’s eye chili
2-3 Tomatoes, halved
1 T Peanuts, roasted (optional)
1 T Fish sauce
1 lime Lime juice
1½ t Palm sugar
1 T Tamarind juice
1. Shred the papaya and carrots, but not the center (where the seeds are).
2. In a clay mortar, smash the garlic and chili, then add green beans and halved cherry tomatoes. Add quartered lime, peanuts, and dried shrimp and briefly pound.
3. Add seasoning and green papaya and carrots. Mix well with pestle.
4. Serve with cabbage and green beans.