Papaya salad

Ingredients:

• 280 g palm sugar
• 75 g of fish sauce
• 170 g of boiled green beans
• 12 Thai bird's eye peppers
• 6 cloves of garlic
• 180 ml lime juice
• 850 g of grated green papaya
• 36 cherry tomatoes, halved
• 170 g of crushed peanuts
• Special equipment: mortar and pestle

Preparation:

1. Heat a saucepan over medium-low heat. Add palm sugar and fish sauce and cook for 2–4 minutes. Transfer to a bowl and refrigerate until completely cool.
2. Grind the chili pepper and garlic in a mortar and pestle.
3. Coat the green beans, grated papaya, and cherry tomatoes with the resulting paste, to taste. Transfer to a serving bowl and top with the cooled palm sugar and lime juice sauce; mix well. Sprinkle with crushed peanuts and serve.