Preheat oven to 400 F. Line a cookie sheet with silpat or parchment paper.
Pound the lemongrass to release the juices. Place on the cookie sheet.
Rough chop the peanuts. It's alright if some are left whole
Using a mortar and pestle or food processor, grind the shallots, garlic and salt.
Heat oil in a skillet and add shallot mix. Saute until softened.
Add shrimp paste (trassi) and fry on medium-high heat for about 3-5 minutes, until all the moisture is gone.
In a large bowl, combine coconut, peanuts, lemongrass, lime leaves, turmeric, coriander, cumin and sugar. Stir to combine.
Add shallot mix and mix to combine. Spread evenly on a cookie sheet over the lemongrass.
Bake for 20-25 minutes, until golden and it as dry as possible, without burning. Toss it frequently.
After the first 10 minutes, toss every 5 minutes.
Remove lemongrass and lime leaves.
Leave to cool completely.
Store in an airtight jar.