Directions

To Prep

1. In a small frying pan under low heat, toast desiccated coconut until it turns golden. Set aside to cool.
2. Blend all the sambal ingredients together until you get a fine paste. Sauté under medium heat until you get a firm paste. Set aside to cool.

To Make

1. Blend together shallot, half of the lemongrass, garlic and red chilli together.
2. Heat up frying pan with coconut oil and sauté together with the other half of lemongrass and kaffir lime leaves until you get a firm paste. Set aside to cool.
3. In a pot of boiling water, blanch string beans for 1.5 mins, remove and let them cool.
4. Switch off heat and blanch spinach and bean sprouts for 30 seconds each with residual heat. Remove and drain all liquid.
5. Place all the vegetables in a mixing bowl. Place half of the sambal, lemongrass and chilli paste with toasted desiccated coconut, lime juice and salt over the vegetables and give it a good mix until all vegetables are well coated with the chilli paste and desiccated coconut.