Som Tum (Green papaya salad)

120g green papaya, shredded
1 small carrot, shredded
1 clove garlic
1 tbls dried prawns
2 birds eye chillies
1 tbls palm sugar
2 tbls fish sauce
2 tbls lime juice
2 tbls roasted peanuts
2 snake beans, cut 3cm
1 tomato, roughly sliced

In a large mortar pound the garlic, then add dried prawns
and continue to pound until flossy.
Add papaya and carrot and pound more gently, adding chillies, palm sugar,
fish sauce, lime juice, peanuts, snake beans and lastly tomato,
until well combined.
Serve with slices of raw cabbage, cucumber and kangkung leaves.

Inspired by street vendor in Phattalung, Southern Thailand