• Peel the green papaya.
  
• Score it lengthwise with a knife.
  
• Slice crosswise to create fine shreds.
  
• Cut the yardlong beans into 5 cm segments.
• Drain the soaked papaya thoroughly and spread it in a bowl lined with two layers of paper towel to wick away excess moisture—the drier the papaya, the punchier the dressing.
• In a large mortar and pestle, pound the garlic, chilies, and a spoonful of papaya until no large pieces remain.
  
• Add the peanuts and crush them lightly.
  
• Add the tomato wedges and gently bruise them.
  
• Add the palm sugar and pound until it melts into a wet paste and all lumps disappear.
  
• Add the dried shrimp and another spoonful of peanuts and pound just until the nuts crack. Splash in the fish sauce, tamarind juice, and lime juice.
  
• Add the yardlong beans and the remaining papaya; pound just until everything is lightly bruised.
  
• Use a large spoon to toss and make sure the sugar is fully dissolved.
• Mix and pound as shown in the video, then garnish with a sprinkle of extra peanuts.
• Taste; add a little more papaya or adjust the sugar, fish sauce, and tamarind to balance.

If you don’t have a mortar

• Finely mince or grate the garlic, thinly slice the chilies, and place both in a mixing bowl.
• Put the palm sugar in a small bowl, add a splash of hot water, and mash with a fork into a syrupy paste.
• Stir in the fish sauce, lime juice, and tamarind until the sugar dissolves, then pour the dressing over the garlic and chilies. Give it a good stir so the aromatics perfume the sauce.
• Roughly chop half the peanuts and add them to the bowl.
• Lightly crack the yardlong beans with something heavy (a bottle, can, or rolling pin) and add them to the bowl.
• Add the tomato wedges and press gently to bruise them and release a little juice.
• Add the papaya and toss everything together.
• Transfer to a serving plate and scatter the remaining peanuts on top.