Authentic Papaya Salad (Som Tam)

For the vegan fish sauce, combine 55 g of brown cane sugar, chili flakes, half of the chopped garlic, and 9 g of sea salt in a bowl. Pour 180 ml of boiling water over it, stir until the sugar has dissolved, and add 2 tbsp of lime juice. Set aside.

Cut the green papaya and carrots into fine strips with a julienne peeler or a knife and place them in a large bowl. Peel the remaining garlic, halve the cherry tomatoes. Cut the remaining lime, including the peel, into small pieces and halve the green beans.

In a large mortar, crush the remaining garlic, red chili, lime pieces, and the remaining sugar (30 g). Add the tamarind paste, tomatoes, remaining salt (5 g), and the prepared vegan fish sauce, and lightly pound everything again.