Pound the garlic and chilies in a mortar for a few seconds until the garlic is crushed and chilies are reduced to small bits.
Add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze the juice from 1 – 2 limes into the mortar. Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid.
Add a handful of roasted peanuts, 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar. Pound the mixture lightly for about 30 seconds, lightly breaking up the tomatoes, shrimp, and peanuts.
Toss a big handful of the green papaya shavings and the dressing together. Mix well so that the dressing coats all the green papaya and that the salad is evenly mixed through and through.