1. First put the peanut kernels in a small pot without oil, roast over low heat for 3 or 4 minutes, rub off the red skin and set aside. Soak the dried shrimps in warm water until soft.

2. Peel the green papaya, hold the papaya in one hand and a knife in the other, and carefully cut vertical lines on the papaya.

3. After the entire surface of the papaya has been chopped, use a knife against the surface of the papaya to thinly slice out the papaya shreds.

4. When the shaved papaya shreds are connected into pieces, repeat steps 2-3 until the papaya seeds are close to the center. Soak the shredded papaya in ice water and set aside to prepare the sauce. First peel the garlic, chop the chilies, and mash them together in a stone mortar until they become pureed.

5. Add the soaked dried sea rice and continue to mash.

6. Add peeled peanuts (leave some for decoration) and mash them slightly.

7. Squeeze out the lime juice, pour it into a stone mortar, then add coconut sugar and fish sauce, mix well to make the sauce.

8. Drain the papaya shreds, cut the cowpeas into inch sections, cut the cherry tomatoes in half, and put them all in a large bowl.

9. Pour in the sauce, mix well and put on a plate. Slightly chop the remaining peanuts and sprinkle them on the surface for decoration.