This simple, Thai-style salad is great on its own or as an accompaniment to a meat dish.
2 small garlic cloves, peeled
6 cherry tomatoes, cut into quarters
4-6 small Thai green chillies, chopped or to taste
1 tbsp tamarind water
3 tbsp fish sauce
3 tbsp fresh lime juice
2½ tbsp grated palm sugar
400g shredded green papaya
4 snake beans, cut at 1.5cm lengths
2 tbsp roasted, unsalted peanuts, roughly chopped
1 tbsp dried shrimp, chopped
1. Using a large mortar and pestle, crush garlic and tomatoes, add chillies and crush lightly. Pour in liquids, then palm sugar and stir to dissolve.
2. In a separate bowl, gently bruise the snake beans and the papaya and mix together.
3. Drizzle papaya and beans with dressing and garnish with roasted peanuts and dried shrimp.