Long Beans With Fresh Coconut

Prepare the garnish. Heat the oil in a small skillet over medium-high heat. Add the sliced garlic and fry until crisp and golden brown, about 1 minute. Using a wire skimmer or slotted spoon, transfer the garlic to paper towels to drain. Fry the sliced shallots the same way, working in several batches if necessary to avoid crowding the pan.

Take care not to let the garlic and shallots burn, or they'll become bitter. Blot the garlic and shallots with a paper towel and set aside. Pour off all but 3 tablespoons oil from the skillet and discard.

Prepare the dressing. Reheat the oil in the skillet over medium heat. Add the minced garlic and shallot, the lemongrass, and saute until lightly browned, about 1 minute. Stir in the coconut milk and bring to a boil.

Cook until reduced by half, about 3 minutes. Stir in the lime juice, palm sugar, and fish sauce and bring to a boil. Remove the pan from the heat and let the dressing cool.

Prepare the salad. Bring a saucepan with 2 quarts of salted water to a boil.

Cut the long beans into 1/2-inch pieces. Place the mung bean sprouts in a colander in the sink. Cook the long beans in the boiling water until crisp-tender, about 2 minutes. Drain the beans in the colander (the boiling water will blanch the sprouts). Rinse the vegetables under cold running water until the beans are cool, then drain the beans and mung beans well and blot both dry with paper towels.

Transfer the long beans and bean sprouts to a large bowl. Stir in the grated coconut, red bell pepper, jalapeno, fried garlic, fried shallots, and dressing (see Note). Toss well to mix. Correct the seasoning, adding salt and pepper to taste. Transfer the salad to an attractive platter and serve.

Note: The salad can be assembled ahead of time, but add the fried garlic and shallots and dressing at the last minute.