-
Boil the green beans in salted water 3-5 minutes, until tender but still crunchy.
-
Roast the shredded coconut in a very hot skillet until it begins to golden brown.
-
Heat the sesame seeds oil in a large wok, add the spice mix and brown it, over medium heat, 1-2 minutes.
-
Add the coconut milk, the lemongrass and the lime zest. Stir and simmer until creamy and thick.
-
Assemble the salad: green beans, coconut, spice mix and coconut milk from the wok, finally 1-2 tablespoons of sambal goreng (depending on taste and spicy resistance).
-
Salt to taste and serve at room temperature.