Adrian whips up a fresh and flavoursome Thai inspired Pork Mince Omelette.


  • Omelette

  • 2 eggs, lightly beaten

  • 1 tab rice flour

  • 1 tab rice wine

  • Salt & pepper

  • Olive oil

  • Pork Filling

  • 1 shallot, finely chopped

  • 1 clove garlic

  • ½ knob ginger finely, grated

  • ½ long red chilli, finely chopped

  • 1 cup bean shoots

  • 200 gms pork mince

  • 1 tab light soy

  • 1 tab fish sauce

  • ½ cup coriander, roughly chopped

  • 1 tsp. curry powder

  • ¼ red capsicum

  • 1 small bunch spring onion

  • Mint and Cucumber Salad

  • 1 cucumber

  • 1 handful mint, roughly chopped

  • 1 lime

  • 1 handful coriander, roughly chopped

  • 1 handful chives, roughly chopped

  • Chilli sesame seeds

  • Deep fried shallots

  • 1 tsp. olive oil

  • 1 tsp. fish sauce

  • salt & pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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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