How to make it
Marinate shredded papaya in lemon juice. Set aside.
Drain and dry Thai chili, ginger, and garlic.
Heat pan and add seasoning until rock sugar is completely dissolved. Add chili and remove the seasoning mix from the stove to cool off.
Stir in ginger and papaya, mix until completely cooled. Place in refrigerator for 24 hours. Ready to serve.