Prepare the Shallots

  • Vegetable oil for fying
  • Shallots, sliced 640.0 g
  • Cornstarch, as needed

Prepare the Salad

  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.