Ingredients

Method

1. 1

   Peel the outer skin of the green papaya. Shred the papaya using a julienne peeler or by using the traditional chopping method (making several vertical cuts into the papaya and then shaving off the shreds with a knife). Set aside.

2. 2

   In a large mortar or a sturdy stainless steel bowl, add the garlic and Thai chilies. Pound them with a pestle or the end of a wooden rolling pin until they form a rough paste.

3. 3

   Add the shrimp paste to the bowl and continue to pound until combined.

4. 4

   Add 2 tablespoons of the fermented crab juice and a few pieces of the crab to the bowl. Gently pound to release the flavor of the crab.

5. 5

   In a separate microwave-safe cup, combine the palm sugar with water. Microwave for about 30 seconds, or until the sugar has dissolved. Pour the melted palm sugar syrup into the main bowl.

6. 6

   Add the fish sauce, juice from half a lime, and the tamarind concentrate to the bowl. Mix everything together with the pestle to create the dressing. Taste and adjust seasonings if needed.

7. 7

   Add the chopped long green beans and cherry tomatoes to the bowl. Gently pound and toss to slightly bruise the vegetables and mix them with the dressing.

8. 8

   Add the shredded green papaya to the bowl.

9. 9

   Using the pestle in one hand and a large spoon in the other, gently pound, toss, and mix the salad until the papaya is well-coated in the dressing and slightly softened.

10. 10

    Transfer the salad to a serving plate.

11. 11

    Serve immediately with a generous side of chicharron (fried pork rinds).