• Ingredients: 2 teaspoons raw peanuts 2 medium cloves garlic 2 to 4 tiny Thai chiles 1/2 cup large dried shrimp, about 1 1/2 ounces 1/2 cup green beans (cut in 1 1/2-inch lengths) 2 cups shredded green papaya 4 large cherry tomatoes, quartered 1 teaspoon palm sugar 2 tablespoons plus 2 teaspoons lime juice 2 tablespoons fish sauce Iceberg lettuce or romaine Procedure: Place peanuts in skillet and dry roast over medium-low heat until brown, about 10 minutes, stirring frequently. Do not allow to burn. Turn peanuts into mortar and pound into small pieces. Remove from mortar and set aside. Place garlic and chiles in cleaned mortar. Pound into tiny pieces. Add dried shrimp and pound until flattened into soft, crumbly pieces. Gradually add green beans and papaya and pound to crush slightly and soften. Add cherry tomatoes and palm sugar. Lightly pound to release some of tomato juices and to dissolve sugar. Turn ingredients from mortar into bowl. Add lime juice, fish sauce and peanuts and stir to mix. Turn out onto platter lined with lettuce. Makes 4 servings. Note: Shredded carrot may be substituted for green papaya. Or substitute 2 tablespoons carrot for 2 tablespoons of the papaya to add color to salad.

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