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 the palm sugar and mash with the pestle. Add the dried shrimp and ½ the peanuts and pound to break up slightly.
Add fish sauce, tamarind juice, and limejuice, 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.
Pour over the papaya (remove the paper first!), add the tomatoes and beans mixing well.
Plate and sprinkle with the remaining peanuts.
1 green papaya peeled into strips , and soaked in ice water for 10-15 minutes until they are firmer
2 cloves garlic, pasted with ¼ teaspoon sea salt in a mortar and pestle
2 Thai chilies, sliced thinly
1 ½ tablespoons palm sugar, grated
A handful of green beans long beans, lighly bashed with the flat of a knife
3 tablespoons roasted peanuts, flattened and then chopped
1 heaped tablespoon small dried shrimp, roughly chopped
2 tablespoons fresh limejuice
2 teaspoons tamarind juice
1½ tablespoon fish sauce
8 cherry tomatoes, halved