Shred the papaya and carrot into thin strips using a knife or a grater. After shredding, soak them in ice water or cold water to make them crispier and tastier.

Pound the chilies and garlic in a mortar until crushed. Add lime juice, fish sauce, and palm sugar. Mix well. Break the long beans into pieces and add them to the mortar. Gently pound until slightly crushed. Taste for a sour flavor. Then add the fermented fish sauce and pickled crab (remove the shell, break the crab in half, and add to the mortar). Taste and adjust seasoning as desired.

Once the flavor is to your liking, add the shredded papaya and carrot. Toss everything together. Cut the tomatoes into quarters and add them to the mortar. Mix well, taste and adjust as needed, then transfer to a plate and serve.