Since I have a shellfish allergy I do not make this salad with dried shrimp. If you want yours to be more authentic, add a pinch of dried shrimp to pound up with the other ingredients for the dressing. You can also use palm sugar instead of monk fruit sweetener here for authenticity. Monk fruit sweetener is lower glycemic and is touted as a "healthier" sugar.
Peel the papaya and cut in half lengthwise. Scrape out the seeds with a spoon. Either grate the papaya using a box grater or julienne it with a mandoline.
In a large bowl toss together the shredded papaya, scallion, herbs and peanuts.
Using a mortar and pestle, pound the shallot, garlic, long bean, chili, salt and sugar into a paste. Stir in the lime juice and fish sauce. Taste and adjust seasoning as needed.
Pour the dressing over the papaya salad, toss to combine and serve immediately.
This salad can be held in the refrigerator and eaten later, but the papaya will start to soften and lose its crunch.