|For the Dressing|
|In a small sauce pan over medium heat, dissolve tamarind paste in 1 C water until it breaks down, about 10 minutes. Pass the tamarind mixture through a chinois or fine mesh strainer, reserving ½ C of the liquid. (Alternatively, use ½ C prepared tamarind concentrate.)|
|In a small sauce pot, melt the palm sugar with 3 tablespoons water over medium heat until a syrup is formed. Remove from heat and set aside.|
|With a large mortar and pestle, pound the garlic, chilies, and dried shrimp together until it forms a paste and is homogenous. Transfer this paste to a mixing bowl and add the tamarind syrup, palm sugar syrup, lime juice, zest, and fish sauce (and rice powder, if using). Mix well and set aside.|
|For the Salad|
|Julienne the green papaya and carrot using a mandolin (or with a box grater, or the grater attachment on a food processor). Combine with the remaining salad ingredients. Mix with the dressing. Adjust the dressing to balance the flavors of sour, sweet, salty, and spicy.|
|Garnish with roasted peanuts.|
For a vegan version, omit the dried shrimp and you can replace with re-hydrated seaweed like kombu or hijiki. In place of the fish sauce, add a touch more tamarind paste and soy sauce.