A classic Asian variation of an omelette filled with chicken and a crisp salad of bean shoots, snow peas, carrot, cucumber and coriander
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.
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.
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 salad on serving plates and top each with an egg net. Sprinkle with remaining peanuts. Garnish with Vietnamese mint. Serve immediately.