Green papaya is unripe papaya, and has white firm flesh and green skin. If you can’t find it, use unripe mango or a firm deseeded cucumber. Never use a regular ripe papaya.
Pound together the garlic and chillies with a pinch of salt in a pestle and mortar until crushed and pasty. Roughly pound in the dried shrimp and a small handful of the shredded green papaya, so that it’s crushed but still chunky. Stir in the fish sauce, lime juice and sugar until dissolved. Tip into a bowl, then add the remaining papaya, the tomatoes, beansprouts and about 3 tbsp of the toasted peanuts and toss through until all is well coated. Serve sprinkled with the remaining crushed peanuts.
© 2004 Alastair Hendy. All rights reserved.