Directions

To Make

1. Shred the green papaya and carrot into thin strips. Set aside.
2. Pound the garlic and chillies in a mortar and pestle until crushed. Add the palm sugar and pound until dissolved. Transfer to a large mixing bowl.
3. Lightly bruise the snake beans with the pestle and add to the bowl. Add the cherry tomatoes, lime juice, lime rinds, fish sauce and pla ra.
4. Wearing a food-safe glove, gently massage the ingredients together to release their flavours.
5. Toss in the shredded green papaya and carrot and continue to massage them together until well combined.
6. Transfer to a serving plate and sprinkle with toasted pumpkin seeds.