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  • 3 tablespoons of palm sugar
  • 2 tablespoons of Pantai Fish Sauce
  • 8 bird eye chillies
  • 1 Thai Green Papaya
  • 4 cloves of garlic
  • 2 tablespoons of dried shrimps
  • 10 string beans
  • 8 cherry tomatoes (halved)
  • 1 carrot (julienned)
  • 2 limes (cut and ready to juice)
  • ¼ cup of roasted peanuts (optional)
  1. Start by preparing the ingredients as mentioned above. Use a miracle knife or a regular cheese grater with large-sized holes to shred the green papaya. Make sure to remove any papaya seeds.
  2. In traditional Thai style, use a clay pestle and mortar along with a spatula. Pound the garlic and chilies together until they form a paste. Add the dried shrimp, peanuts, and long beans, and pound them to bruise slightly. Next, incorporate the green papaya and carrot, stirring well with a spoon or spatula and pounding gently to allow the vegetables to absorb the heat and flavors of the chilies and garlic.
  3. Introduce the lime juice, fish sauce, and palm sugar to the mixture. Stir and continue pounding to blend the vegetables with the seasonings and flavorings. Then, add the tomato pieces, stir, and lightly bruise them to incorporate them into the rest of the salad.
  4. Transfer the salad to a serving plate and sprinkle it with peanuts. Serve alongside Thai sticky rice.Vegetarian's Tip: For a vegetarian variation, omit the dried shrimp and substitute soy sauce for fish sauce.


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