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1
To prepare using mortar and pestle, combine garlic, dried shrimp (if using), and chilies in a large, heavy mortar and use the pestle to pound and grind them to a very coarse paste.
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2
Add papaya and green beans, pounding and scraping and turning with a spoon now and then, for 1-2 minutes, until papaya shreds are wilting and seasoned and beans are somewhat smashed.
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3
If you don't have mortar and pestle, use rolling pin.
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4
Mine garlic and chilies and place in medium bowl along with dried shrimp.
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5
Spread papaya out on cutting board, and light into it with the rolling pin for a minute or so, pressing down hard and mowing back and forth.
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6
Stop to gather up shreds, squeeze them, and spread them out again for another pass or two.
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7
When shreds are wilted, transfer them to bowl.
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8
Repeat with green beans, pressing down just until they split open and wilt a bit, and then add them to the bowl.
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9
Add fish sauce, lime juice, and palm sugar to papaya and use the pestle to press and grind the mixture a little, and a spoon to turn and mix everything well.
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10
Or use your hands to squeeze the mixture a few times and work in the seasonings.
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11
Add the cherry tomatoes and peanuts, toss well, and then mound the salad on a small serving platter, juices and all.
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12
Serve at room temperature.
