Prepare Papaya and Carrot: Shred the green papaya and carrot finely. Keep the shredded papaya over ice to maintain crunchiness and freshness.
Prepare Shrimp: Cook shrimp with skin on to retain flavor, then peel and devein the shrimp, removing skin and tails.
Pound Garlic and Chili: In a mortar and pestle, pound the garlic cloves and Thai chilies until crushed.
Add Peanuts and Sugar: Add crushed roasted peanuts and palm sugar to the mortar. Pound lightly to mix and help sugar dissolve.
Combine Papaya and Carrot: Add shredded green papaya and carrot to the mortar. Gently pound and mix to combine without making the papaya mushy.
Add Cherry Tomatoes: Add halved cherry tomatoes and gently mix again.
Season Salad: Add lime juice, fish sauce, and a pinch of salt. Mix well to dissolve sugar and blend flavors. Adjust seasoning if needed.
Add Fermented Crab Meat (Optional): Add fermented crab meat (lamb set) if using, mixing well to incorporate flavor.
Add Cooked Shrimp: Add peeled cooked shrimp to the salad and gently toss to combine.
Serve: Top with additional crushed peanuts. Serve immediately, optionally with sticky rice or grilled chicken.