To make the dressing preheat oven to 180°C. Place the ginger, chillies, garlic into a baking dish and toss with the oil. Roast for 15 minutes, remove the chillies and garlic and roast the ginger a further 20 minutes until it is fragrant and soft when pierced with a fork.
Cool slightly before transferring all the roasted aromatics into the TM bowl. Add the coconut sugar, aminos and a drizzle more EVOO. Also add the stalks from the bunch of coriander used in the salad. Blend 1 min/speed 8. Stop and scrape down sides of bowl as needed. Add a little bit of water if it is too thick.
Add the lime juice and taste. If it needs salt, add some and blend to combine. (this will depend on the fish sauce you use.)
Prepare the salad by placing all of the ingredients except the crispy fried shallots into a large bowl. When ready to serve, toss with the dressing. The dressing will 'cook' the salad, so don't do it too soon.
Garnish with the crispy shallots and serve.