Prepare some tamarind liquid first: break a couple of pieces of tamarind off a block of tamarind pulp, pop them in a bowl, pouring boiling water over the tamarind, and leave it to soak for 20 minutes. Strain with a sieve and set the liquid aside.

To make the dressing, stir the tamarind liquid, palm sugar, fish sauce, and lime juice in a sauce pan over low heat until the palm sugar has completely dissolved, then set aside to cool.

Chop the long beans into lengths of around 5cm each, then in a mortar and pestle lightly smash the beans to get that strong green flavour into the dish. If you’re using chillies, pound one or two fresh birds-eye chillies with the beans.

Throw the beans and chillies into a large bowl and add the dressing, then the dill, coriander, and sawtooth leaves, and mix so the dressing covers all the leaves.

Heap the salad onto the plate, then splash a teaspoon of fresh lime juice on top, then sprinkle on a tablespoon of crushed peanuts and half a table spoon of crushed dried shrimp and serve.