A classic Asian variation of an omelette filled with chicken and a crisp salad of bean shoots, snow peas, carrot, cucumber and coriander
Whisk eggs in a small bowl then strain through a sieve. Transfer strained mixture to a plastic squeeze bottle and refrigerate for 1 hour. Discard any egg remaining in the sieve.
Combine Five Tastes Stir Fry Shot, lime zest and juice, fish sauce and sesame oil in a bowl. Toss chicken through sauce. Combine bean shoots, snow peas, carrot, cucumber, coriander, chilli and 2 tablespoons peanuts in a separate bowl.
Heat oil in a non stick frypan until hot. Drizzle the egg mixture into the frypan creating a lattice pattern. Remove frypan from heat and stand for 30 seconds before slipping or flipping egg net onto a flat surface. Repeat process until all egg mixture is used.
To assemble, place an egg net on each serving plate and top one side with chicken and salad. Sprinkle with remaining peanuts. Fold over egg net and garnish with extra coriander. Serve immediately.