Everyday Meals

Lemongrass Chicken Egg Net Salad


A classic Asian variation of an omelette filled with chicken and a crisp salad of bean shoots, snow peas, carrot, cucumber and coriander

Prep time:20 mins

Cook time:5 mins

Serves: 2

Makes: 2


  • 45g Five Tastes Stir Fry Shot – Vietnamese Lemongrass and Kaffir Lime
  • Zest of ½ lime
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce
  • ¼ teaspoon sesame oil
  • ½ cooked BBQ chicken, shredded
  • 1 cup bean shoots
  • 10 snow peas, sliced
  • 1 small carrot, shredded
  • ½ Lebanese cucumber, finely diced
  • ½ bunch coriander, chopped, plus extra for garnish
  • ½ long red chilli, thinly sliced
  • 3 tablespoons chopped peanuts
  • 2-3 eggs
  • 1 tablespoon peanut oil
  • Vietnamese mint, for garnish


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.

Tasty Tip!

Alternatively, place the egg net on the plate first, top one side with salad and fold remaining over.

Chicken Egg Net Salad
Average user rating:
  • 5

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