Dry: Toasted coconut and crisp shallots
4 tablespoons desiccated coconut
1 teaspoon brown sugar
finely grated zest 1 lime
½ teaspoon sea salt
chilli powder to taste
4 tablespoons crisp shallots
Wet: Hoisin and lime
½ cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon sesame oil
Dry: Put the coconut in a dry sauté pan and cook over a low heat, stirring constantly, until golden. Tip into a bowl and add the sugar, lime zest, salt and chilli powder. Use your fingertips to rub the ingredients together and infuse the flavours. Add the shallots and tip into a serving bowl.
Wet: Place the ingredients in a bowl and stir to combine.
Pantry note: Crispy shallots are available in packets at Asian food stores and good supermarkets.