Using a mortar and pestle, smash garlic to a coarse paste. .
Add chile and lightly smash
Stir in lemongrass, lime juice, tahini, and fish sauce.
In a large bowl, toss to combine mango, pear, shallot, herbs, and dried shrimp. Add Dressing and toss to coat.
Transfer salad to a serving plate and top with toasted coconut and sesame.
Chef Parnass Savang of Talat Market | Atlanta
Adapted by StarChefs