medium dried shrimp
1 1/2 pound green papaya
small Thai chiles, coarsely chopped
large garlic clove, halved
plus 3 tablespoon palm sugar or light brown sugar
thin green beans, halved crosswise
fresh lime juice
Asian fish sauce
cherry tomatoes, halved
coarsely chopped roasted, salted peanuts
1. In a small bowl, cover the dried shrimp with hot water. Let stand for 5 minutes, then drain. Cut the shrimp into thirds.
2. Using a serrated knife, halve the papaya crosswise and peel the skin. Scrape out the seeds. Using a mandoline, julienne the flesh (you should have about 6 cups).
3. In a large mortar, pound the chiles to a coarse paste with the garlic. Add the sugar and shrimp and pound until blended. Add the green beans and lightly pound them. Pour in the lime juice and fish sauce and stir to dissolve the sugar. Add the tomatoes and lightly pound them. Scrape the mixture into a large bowl. Add the papaya and peanuts, toss well and serve.