1⁄2 lb. long beans cut thinly lengthwise on the bias into 2″ pieces 1 1⁄2 cups peanut oil
2 shallots, very thinly sliced
2 Tbs. finely chopped roasted peanuts
4 1⁄2 tsp. fish sauce
1 Tbs. fresh lime juice
2 tsp. sugar
Bring a pot of salted water to a boil. Add long beans, cook until crisp-‐tender, about 1 minute. Drain long beans; rinse under cold running water; set aside.
Heat oil in a small pot over medium heat until temperature reaches 325° on a deep-‐fry thermometer. Add shallots and fry, stirring, until golden, 3-‐4 minutes. Using a slotted spoon, transfer shallots to a paper towel-‐lined plate. Reserve the frying oil.
In a medium bowl, toss together the long beans, peanuts, fish sauce, lime juice, sugar, and 1 Tbs. of the frying oil (reserve remaining oil for another use). Season the salad with salt to taste. Sprinkle shallots on top of the salad just before serving.
Notes and Instructions
Prepared by Karen O’Brien, DFW Member