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Making the dressing in the mortar and pestle extracts maximum flavor out of the aromatics.

The combination of chilies, sugar, fish sauce, and lime juice hits hot, sweet, salty, umami, and sour notes all at once.

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Yield: Serves 6

Active Time: 15 minutes

Total Time: 15 minutes

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Ingredients

2 tablespoon (15ml) vegetable oil

½ cup (40g) shredded unsweetened coconut

2 medium cloves garlic

1-4 red or green Thai bird chilies, chopped

¼ cup (50g) palm or dark brown sugar

2 tablespoons (30ml) fish sauce

2 tablespoons (30ml) fresh lime juice

2 cups (200g) sliced cucumber (about 3 Persian or Japanese cucumbers, or 1 English cucumber)

4 cups (400g) chopped pineapple (about 1 whole)

1 cup (100g) thinly sliced red onion

½ cup (20g) roughly chopped cilantro, basil, Thai bail, mint, or dill (or a mixture)

¼ cup (20g) fried shallots

A small handful dried shrimp, roughly chopped (optional)

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1. Heat the oil in a medium skillet over medium heat. Add the coconut and toast, stirring frequently, until golden brown. Transfer to a plate to cool. You can toast the coconut up to a few days in advance. store in a sealed container at room temperature.

2. In a large granite mortar and pestle, pound the garlic, chilies, and sugar until it forms a paste. Add the fish sauce and incorporate using a circular motion until the sugar is dissolved. Incorporate lime juice.

3. Combine cucumber, pineapple, herbs, fried shallots, toasted coconut, and dried shrimp in a large bowl. Pour in the dressing and toss to combine. Taste and adjust flavor with more fish sauce, lime juice, or chilies as desired.