Som tam pu pla ra

Method

1. 1 Shred the green papaya into strips, then soak them in ice water to make them crispy and drain well.
2. 2 Grind the garlic and chili peppers in an earthenware mortar, grinding gently so that the chili peppers release their flavor without becoming mushy.
3. 3 Add fish paste (pla) and salted crab to the mixture and pound together; this is the Isan version, so it has a stronger, saltier flavor than the Thai version.
4. 4 Add the chopped green beans and tomatoes, and gently mash them with a pestle until they absorb the flavors.
5. 5 Add the papaya, gently mash it while stirring with a spoon, squeeze in some lemon juice, and serve immediately.