Use a mortar and pestle or a bowl to crush the garlic, tomatoes, and a pinch of salt flakes.
Crush the prawns first, then add the beans, lime, chilies, peanuts, and nuts and pound
Add Papaya and bruise, but do not overwork it
Season to taste with palm sugar, lime juice, tamarind water, fish sauce, and chilli powder (it should be sweet, sour, hot, and salty). Serving
Thai grocery stores sell scud chilies and roasted chilli powder. To prepare tamarind water, combine 100g of seedless tamarind pulp with 100ml of boiling water in a basin, cover, and let stand until soft (20–30 minutes). Then, strain the mixture through a fine sieve (discard solids)