Grind the roasted ebi, grilled shrimp paste, garlic, and bird’s eye chilies in a blender, then add to water. Mix in KEWPIE Salad Dressing Soy Sauce, cilantro, palm sugar, tamarind, fish sauce, and plum sauce, and bring to a boil in a saucepan. Strain, then set aside.

Finely shred the young papaya and carrot, place them in a container or bowl, add cherry tomatoes, and mix well. Pour the sauce over, then refrigerate until ready to serve. Sprinkle peanuts to taste just before serving.