Wash the papaya, cut off both ends and cut a sufficiently large section. Peel the clipping, remove the grains and cut the pulp into strips approx. 8 cm long and 3 mm thick.
Wash the carrot, cap both ends and peel. Cut two 6 cm long pieces from the top. Use an adjustable plane to plane them lengthways into approx. 3 mm thick slices. Cut the slices lengthways into strips approx. 3 mm thick. Process the lower end of the carrot into flowers for garnish.
Defrost the prawns.
Peel a ripe mango and fillet the flesh from the core into approx. 8 mm thick slices. Cut two slices in a fan shape and arrange on a serving dish. Cut approx. 60 g of the mango pulp into small cubes and use 40 g of it for dressing.
For the dressing, wash the snake beans and cut diagonally into pieces approx. 3 cm long. Wash the small tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains and cut them into thirds. Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
Heat the water and dissolve the chicken broth in it. Blanch the papaya and carrot strips as well as the snake beans in it for 3 minutes each. Keep the broth and use it for the dressing.
Grind half of the tomato pieces together with the onions, the garlic, the chillies, the shrimp paste, 2 tablespoons of the bean pieces and the sugar in a mortar. Individual pieces should be recognizable. Mix with the rest of the ingredients.
Place a third of the dressing in the center of the serving bowl. Spread the carrot strips over the top and finally place the papaya strips. Drizzle another third of the dressing over the papaya strips. Put the rest of the dressing in a bowl and garnish with the rest of the mango cubes.
Garnish the papaya salad and serve with the dressing at room temperature. As a side dish, toasted baguette slices coated with herb or garlic butter can be served.