Basic Directions:

Basic Directions:

1. Toast some some dry unsweetened coconut in a flat frying pan or wok over medium heat until evenly golden browned. Also toast the raw shelled peanuts until brown spots appear in several places.
2. Peel the dark green outer skin from one or two green mangoes, and shred them into long julienne style pieces. Peel and slice the shallots.
3. Pound the hot chilies using a mortar and pestle until broken into several large pieces, then whisk them into the coconut milk with sugar and shrimp paste. Allow to stand for a few minutes.
4. Pound the dried shrimp in the mortar until loosened and soft. Also pound the peanuts until chunky. Mix the shredded mango, toasted coconut, shallots, dried shrimp, and peanuts together, then add the dressing and toss everything together well.
5. Serve with a few sliced shallots, one or two whole chilies. and some cilantro on top as a garnish.

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