50 gm(about 16) small mixed peeled and unpeeled garlic cloves90 gm(about 8) small heirloom cherry tomatoes, halved40 gmdried prawns, soaked in cold water for 5 minutes, then drained80 gmsnake beans, cut into 4cm lengths8-10small Thai scud chillies, or to taste (see note)2heaped tbsp roasted peanuts1thin slice lime360 gm peeled and shredded green papaya (about 2 small)80 gmlight palm sugar, or to taste, crushed100 ml lime juice (from about 5 juicy limes), or to taste100 mltamarind water (see note), or to taste60 ml (¼ cup)fish sauce, or to tasteLarge pinch of roasted chilli powder (see note)
Crush garlic, then tomatoes with a pinch of sea salt flakes with a large wooden mortar and pestle, or in a bowl. Add prawns and pound to crush, then add beans, chillies, peanuts and lime, and pound. Add papaya and bruise – do not overwork. Season with palm sugar, lime juice, tamarind water, fish sauce and chilli powder to taste – it should be sweet and sour, hot and salty – and serve.
Scud chillies and roasted chilli powder are available from Thai grocers. To make tamarind water combine 100gm seedless tamarind pulp in a bowl with 100ml boiling water, cover and stand until soft (20-30 minutes), then pass liquid through a fine sieve (discard solids).
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