Pour boiling water over the shrimp and leave to soak for 15 minutes. Cap the papaya at both ends, peel and halve. The pulp should be white-pink. Core and grate lengthways into strips with a medium-fine rasp. Keep ready in ice-cold water in the refrigerator.
Wash the snake beans, knock them across with the back of a knife and cut across into pieces approx. 6 cm long. Wash the carrot, cap at both ends and peel. Using the same rasp, scrape off the appropriate amount from below. Wash the cabbage leaves, cut out the middle rib and if this does not taste bitter at the bottom, cut lengthways into thin strips. Lay the leaves on top of each other and cut across into thin strips.
Remove the stems from the peppers, wash them, cut in half lengthways, core and cut across into thin strips. Halve the cherry tomatoes lengthways. Cap both ends of the small, red onions, peel and cut into small pieces. Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
Chop 10 g of the peanuts vigorously in a mortar. Add the onions along with the garlic and palm sugar and grind into a paste. Strain the shrimp and shake well dry. Work half of it into the paste. Transfer the paste to a bowl. Rinse the mortar with the fish sauce.
Strain the papaya shavings, dry them with kitchen paper, then gradually work them into the sauce, always pressing a little with the pestle and layering the shavings with a spoon. Add the remaining shrimp and treat in the same way. Then mix in the carrots as well. Treat the beans and then the cherry tomatoes in the same way. Match the taste with fish sauce and / or salt.
Halve the kumquats and squeeze the juice into the lime juice. The bowls are edible and are used for garnishing. Mix the remaining peanuts into the salad. Arrange the salad in a serving platter, add the white cabbage strips. Drizzle with the lime juice, garnish, serve and enjoy.