Papaya Salad 4 Steps
Soak shrimp in warm water for 5 minutes until soft. Shred 2 cups papaya on a mandoline (or using the shredding disc on a food processor).
Thinly slice two wheels from lime. Squeeze 2 tablespoons of juice from the remaining lime into a small bowl. Stir in the fish sauce, tamarind juice and coconut sugar. Set aside.
Pound 1 to 3 chilies (depending on your heat tolerance) and garlic into a coarse paste using a mortar and pestle. Add tomatoes and beans. Lightly bruise the mixture until liquid releases and becomes a light sauce. Pour in fish sauce mixture.
Transfer the sauce to a bowl and toss with drained shrimp, eggplant, green papaya, sliced lime and roasted peanuts. Spoon onto a plate and sprinkle with cabbage and cilantro.