Preparation
Step: 1/9
Peel the papaya and cut into fine strips. Soak the papayas strips in lemon water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000413/000413_step_1_M.jpg)
Step: 2/9
Peel the garlic.
Step: 3/9
Wash the beans, cut into small pieces, blanch in boiling salted water for 8 minutes then rinse in cold water. Drain well.
Step: 4/9
Wash and deseed the chillies.
Step: 5/9
Crush the chilies in the mortar with the peanuts, garlic, macadamia nuts and prawns.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000413/000413_step_2_M.jpg)
Step: 6/9
Wash the tomatoes and add to the mortar together with the beans. Add the fish sauce and lime juice and lightly crush with the pestle.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000413/000413_step_3_M.jpg)
Step: 7/9
Add the coconut milk.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000413/000413_step_4_M.jpg)
Step: 8/9
Add a small handful of drained papaya and continue to crush.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000413/000413_step_5_M.jpg)
Step: 9/9
Drain the remaining papaya. Serve on top of the salad.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000413/000413_step_6_M.jpg)