A classic Asian variation of an omelette filled with chicken and a crisp salad of bean shoots, snow peas, carrot, cucumber and coriander
Instructions
Step 1
Combine Five Tastes Stir Fry Shot, lime zest and juice, fish sauce and sesame oil in a bowl. Toss chicken, bean shoots, snow peas, carrot, cucumber, coriander, chilli and 2 tablespoons peanuts through dressing. Set aside.
Step 2
Whisk eggs in a small bowl then strain through a sieve into a small snap lock bag. Snip a very small hole off one corner of the bag so a very fine stream of egg comes out.
Step 3
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.
Step 4
To assemble, place salad on serving plates and top each with an egg net. Sprinkle with remaining peanuts. Garnish with Vietnamese mint. Serve immediately.