Kosher salt and freshly cracked black pepper
1 1/4 pounds long beans, cut into 2-inch pieces
2 limes, juiced
2 cups mung bean sprouts
1 cup grated red beets (see Cook's Note)
1 cup grated or shaved fresh coconut meat
1/2 cup coconut milk
1/2 cup grated carrots
1/2 cup chopped scallions
1/3 cup roughly chopped fresh cilantro
3 tablespoons extra-virgin olive oil or avocado oil
1 tablespoon sesame seeds, toasted
1 tablespoon brown sugar
Bumbu Spice Paste, recipe follows
Dried shrimp paste or dehydrated baby shrimp, optional
5 cloves garlic, minced
3 shallots, minced
1 red Fresno chile, minced
2 inches fresh turmeric root, peeled and minced
1 inch fresh galangal, peeled and minced
1 inch fresh ginger, peeled and minced
1/2 stalk lemongrass, white part only, finely chopped
1/4 cup coconut oil
For the grated vegetables, use the largest holes on a standard cheese grater.
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