Mix the curry paste, egg and sugar in a large bowl until the egg is broken down and fully incorporated, then add the warm cooked rice and mix again. Stir in the coconut and put to one side.

Put 60ml oil in a medium saute pan on a medium-high heat.

Once the oil is hot, add the sliced lime leaves, fry for 30 seconds to a minute, until crisp, then lift out with a slotted spoon and put in a second large bowl.

Keeping the pan on the heat, add a third of the green beans and fry, turning occasionally, for two minutes, until blistered.

Using a slotted spoon, transfer to the lime leaf bowl, sprinkle with a pinch of salt and repeat with the remaining beans.

Once all the beans are blistered and in the bowl, add another 60ml oil to the hot pan and keep it on a medium-high heat. Once the oil is hot, carefully spoon half the rice mixture into the pan – take extra care, because the odd loose grain might pop and spit – then flatten with the back of a large spoon. Leave to cook for three to four minutes, resisting the urge to stir, until the bottom is golden and crisp.

Transfer to the lime leaf bowl, return the pan to the heat, and repeat with another 60ml oil and the remaining rice mixture.

Add the coriander and spring onions to the bowl and mix well.

Just before serving, mix the fish sauce and lime juice in a small bowl, then pour this mixture all over the salad.

Toss again, then layer with the pork scratchings on a serving platter and serve at once.