Adrian whips up a fresh and flavoursome Thai inspired Pork Mince Omelette.
Crack the eggs into a bowl. Add the rice flour, wine, season with salt and whisk until well combined. Pour the mixture into a small jug and then transfer into the squirty bottle.
Heat a little oil in a pan over medium heat. Cook shallots, garlic, ginger and chilli for a minute or until fragrant. Add mince and cook for a further 5 minutes or until browned. Add capsicum, the white part of the spring onion and sprinkle over curry powder. Pour in the fish sauce, soy sauce and a pinch of salt. Add in the coriander, green part of the spring onion and bean shoots. Cook for a further minute and then remove from the heat.
In another pan, over a low to medium heat, add a little oil to coat the pan. Squirt the egg mixture in a lattice pattern and cook until egg is just set.
To make the salad, place cucumber, chives, coriander, mint, deep fried shallots and sesame seeds in a bowl. Pour over the fish sauce, olive oil and the juice of one lime. Season to taste with salt and pepper and mix well.
To serve, place the omelette on a plate, add a good spoonful of the pork mixture on one side and fold over.
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