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Set a small skillet to medium heat. Add sweet rice. Stir and shake the skillet to evenly toast the grains. Continue stirring until rice is black and burnt (about 8-10 minutes). Remove from heat. Let it cool completely. Once the roasted rice has cooled, add it to a food processor or mortar and pestle to grind it into a powder (about 5 minutes); set aside.
Bring 3 cups of water to a boil.
Add shrimp to a heat resistant mixing bowl; poach the shrimp by submerging it with boiling hot water; gently stir. As shrimp begins to lose its translucency (about 10 seconds), remove and place on a cutting board.
Chop the shrimp into quarter inch pieces; add to a large mixing bowl.
Add lime, roasted rice powder, dried chili pepper flakes, salt, kaffir limes leaves, galangal, shallots and padak.
Using your hands (wear gloves if available), massage the mixture into the shrimp to evenly coat. Taste and adjust accordingly (dish should have a flavor balance of spicy, sour and savory).
Add the long beans, green onions, cilantro and mint leaves; quickly toss.
This dish can be served with lettuce, sliced cucumbers and rice.