To make kerisik: Toast the grated coconut dry in a pan over low heat, stirring constantly until it turns golden brown. Remove and set aside.
Blend the spice ingredients until fine. Heat a litle oil in pan and fry the blended ingredients until fragrant. Add the kerisik and salt and mix well. Remove and let cool. Lastly toss the beansprouts into the mix and garnish with sliced chillies.