Place the chicken stock, Orange Juice, ginger slices, garlic, chillies, kaffier lime leaves, peppercorns, soy sauce and miso in a saucepan and bring to boil and simmer for 20 mins.
Strain and pour over filled omlette.
Heat the palm sugar and fish sauce until the sugar dissolves
Crack eggs into a mixing bowl and whisk in melted palm sugar and fish sauce
Heat a non-stick frypan with a touch of peanut oil
Pour in some egg mix, just enough to cover the bottom of the pan and cook until just golden on the bottom and moist on top
Place omelet flat on a plate to wait for the filling
Fry off the mushroom and garlic in peanut oil in a wok
Add the duck when the mushroom are cooked
Add the sprouts and snow pea sprouts and cook for 30 seconds
Place in the centre of the omelet
Roll the omelet into itself and place in a warm bowl
Lacle over 100mls of hot duck sauce
Drizzle the soy over the top
Place the julieened spring onions on top of the moelet and serve
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