Malaysian Kerabu (Coconut and Chili Salad)

Step 1

To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl.

Step 2

Grate the gingerroot into the bowl, discard the fibrous bits and mix well.

Step 3

put the raw onion into the dressing and set aside. This helps take the bitterness out of the onion

Step 4

Toast the coconut in a skillet over medium heat stirring constantly until the coconut turns a golden brown.

Step 5

Add the red pepper, bean sprouts, red chili to the dressing mixture and toss gently so that everything is nicely coated. Add in the roasted coconut and serve immediately.