YIELD 4 to 6 servings
TIME 20 minutes
2 large cloves garlic, peeled
¼ teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh Thai chilies or serrano chilies, sliced
½ teaspoon palm or raw sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
½ pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green (unripe) papaya
Lettuce (or cabbage) for serving
In a mortar and pestle, pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl. Sprinkle with peanuts and serve.