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Peel, deseed and julienne the green papaya
Soak the papaya in ice water for 10–15 minutes to crisp up, then drain really well
Dissolve the coconut sugar in the hot water, then stir through the lime juice, tamarind paste, fish sauce, garlic and chillies
Lightly bruise the long beans with a rolling pin or bottle and add them to a bowl with the cherry tomatoes, gently crushing the tomatoes to release their juices
Add the papaya, dried shrimp, half the peanuts and the dressing to the bowl and toss well
Plate up, scatter over the remaining peanuts and serve with a fresh wedge of lime