Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.

In a large mortar and pestle, pound garlic and chilies until there are no more big chunks (pieces of chili skin are fine).

Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.

Add long beans and pound just until they’re broken.

Add dried shrimp and peanuts and pound to break the peanuts up slightly.

Add fish sauce, tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.

Add shredded papaya and tomatoes, and mix. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s done!

Plate and sprinkle with the remaining peanuts.

For a truly classic Northeastern Thai meal, serve with sticky rice and BBQ chicken

Enjoy with a glass of Amista Sparkling Syrah.