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Bring a small pot of salted water to a simmer and poach the prawns for 2–3 minutes until pink and firm, then drain and set aside.
Peel your papaya, slice shallow lines down the side, then shred into thin strips using a peeler or knife. (Or grab the pre-shredded one from the Asian grocer, no one's judging.)
In a large bowl, toss together the shredded papaya, carrot, bean sprouts, prawns, red onion, and all the herbs.
In a small bowl or jar, mix fish sauce, lime juice, sugar, water, garlic, and chilli until the sugar dissolves. Taste and adjust until it's balanced just right.
Pour the dressing over the salad and toss really well so everything gets coated.
Top with peanuts or pine nuts, add a big handful of crispy shallots, and serve immediately for that perfect fresh crunch.