Papaya Salad

Method

Place the garlic and whole chillies in a large mortar and pestle, and gently bruise to release the flavours without completely crushing them. Add the long beans and cherry tomatoes, and lightly pound to crack the tomatoes and soften the beans slightly, maintaining some texture. Add the shredded papaya and gently toss and press to combine, releasing some of the papaya's juices without breaking down the vegetable completely. In a small bowl, whisk together the lime juice, fish sauce and palm sugar until the sugar dissolves, then pour this dressing over the salad and toss well to coat evenly. Transfer to a serving plate, top with the crushed peanuts and dried shrimp, and serve immediately whilst the salad is still crisp and the dressing is fresh.