Peel papaya and prepare into thin strips. You can slice by hand or carefully use a mandoline slicer until you get to the seedy core. Once you start hitting the seeds, use a knife to slice the top and bottom of the papaya to get as much of the fruit as you can.

Using a mortar and pestle, mash garlic, chillies, sugar, and salt together until you get a paste. Add the fermented liquid and lime juice, and stir to combine.

Pour over the sliced green papaya and toss to combine. I like to wear vinyl gloves to squeeze and mix everything by hand. It's traditionally all done in a large Thai version of a mortar and pestle, but I don't have that so I do it by hand. Wear gloves, otherwise your hands will have the chilli oil on them and that's no fun, especially if you have cracked hands or cuts like me.

Serve the salad with some roasted unsalted peanuts, grape tomatoes, torn basil, and a dash of sesame seeds.