Ingredients
Prepare the Shallots
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Shallots, sliced 4.0 cups
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Cornstarch, as needed
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Vegetable oil for frying, as needed
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Salt, to taste
Prepare the Salad
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String beans, cleaned 3.0 lbs
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Pickled hot cherry peppers, drained 2.0 cups
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Bean sprouts 1.0 lb
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Fresh Thai Basil, chiffonade 0.5 cup
Preparation
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Prepare the Shallots
- Toss sliced shallots in cornstarch, shake to remove excess. Fry in hot oil, stirring to separate, until golden and crispy. Drain and season with salt.
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Prepare the Salad
- Blanch the string beans. Set aside.
- Remove the seeds from the cherry peppers and slice into thin rings.
- For each portion, combine ¾ cup string beans, ½ cup bean sprouts, 2 Tbsp. Thai Basil, 2 Tbsp. cherry pepper rings and toss with 2 oz. Hellmann’s sesame Thai Dressing.
- Serve on a plate and top with ¼ cup fried shallots.