In a clay mortar, smash the garlic, chili and lime, then add the green beans and tomatoes and smash some more.

Then add the peanuts and dried shrimp and briefly pound.

Add fish sauce, palm sugar and tamarind juice to mortar and mix well with pestle. Transfer to a serving bowl.

Shred the carrots and papaya, add to a bowl and combine.

Mix tempura flour with some water to make a batter, make sure you have worked all the lumps out then pour onto carrots and papaya and stir until the batter is incorporated.

Heat the oil in a wok and drop (carefully) tablespoons full of tempura mixture into oil and fry until golden brown on both sides. You will need to flip them. Make sure your heat isn’t real high and burn the fritters before the batter cooks through.

Serve with dressing by spooning dressing on fritter or dipping the fritter into the dressing.