Rinse all the vegetables in warm water, then drain.
Slice cucumber, cut Chinese long beans into 3cm pieces and chop cabbage leaves into large pieces. Put all the vegetables include bean sprouts in a plate.
To make the peanut sauce: grind garlic, small chilies, kencur, peanuts, palm sugar, salt and shrimp paste in a blender, or if you have pestle and mortar, use that. Add tamarind juice and hot water until smooth.
Mix all the vegetables with the peanut sauce. Serves with fried shallots and basil leaves on top.