Prepare the Shallots:

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

Prepare the Salad:

  • String beans, cleaned 1.4 kg
  • Bean sprouts 450.0 g
  • Thai basil, fresh, chiffonade 20.0 g
  • Pickled hot cherry peppers, drained 350.0 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 Knorr Vegetable Stock Bouillon Powder.
    • Serve on a plate and top with 30 g fried shallots.