100 g cucumber (peeled, chipped and cut into thin strips)
20 g garlic (peeled)
10 g red chilies (remove the stem)
30 g cherry tomato (cut into 4 pcs)
30 g long beans (cut into 1-inch long pcs)
2 raw eggs
½ tsp salt
1 tbsp palm sugar
1 tbsp fresh lime juice
½ tbsp instant shrimp paste
100 ml water
½ tbsp fish sauce
Place the red chilies and garlic in a mortar then pound until rough.
Add the palm sugar, fish sauce and shrimp paste into the prepared mortar, and use the pestle to gently mash until the ingredients are completely blended.
Add chopped cherry tomatoes and long beans into the mortar, then the lime juice. Use a spoon or ladle to mix all the ingredients together.
Add chopped cucumber into the mortar and mix with all ingredients well.
If you want a similar aroma to papaya salad, substitute shrimp paste with fermented fish sauce for seasoning.
Pour 100 ml. of water into a saucepan to boil the eggs. Then add ½ teaspoon of salt and the eggs.
Place the saucepan on the stove over medium heat. Boil until the eggs are hard boiled (approx. about 10 minutes).
Remove the boiled eggs from the saucepan, soak in a bowl of water and wait for the eggs to cool.
Remove the shells, cut in half and set aside.
Soaking the eggs in cold water after they are boiled makes them easier to peel.