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Prepare the Shallots

  • Vegetable oil for fying
  • Shallots, sliced 640 g
  • Cornstarch, as needed

Prepare the Salad

  • String beans, cleaned 1.4 kg
  • Thai basil, fresh, chiffonade 20 g
  • Hellmann’s® Sesame Thai Dressing 600 ml
  • Bean sprouts 450 g
  • Pickled hot cherry peppers, drained 350 g
  1. 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.
  2. 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 135 g string beans, 45 g bean sprouts,2 g Thai Basil, 50 ml cherry pepper rings and toss with 60 ml Hellmann’s® Sesame Thai Dressing.
    • Serve on a plate and top with 30 g fried shallots.