I have a real treat for you today this dish is popular in Mauritius, where you can normally find it at Chinese restaurants.
The official name is Bol Renversé which just means reversed bowl as it is served in a bowl upside down on a plate with each layer of the dish on display. Again I have to say I don’t measure but I will try my best to explain now let’s get to the recipe.

These ingredients you need are

•  Pre Cooked Rice
• Bok Choy
• Chinese Sausage
• Eggs
• Red onion
• Meat or Seafood of your choice
• Oyster Sauce
• Dumpling Sauce (Sesame Oil and Soy Sauce mix)

You can have any meat or seafood you wish,I personally like prawns or chicken but today I’m going to show you how I make it with prawns.

 Chop up some red onion and the bok choy keep the green leaves to one side as they don’t need as much time as the stalks to cook.

Once the onions and stalks start to soften I add about two large tablespoons of oyster sauce, I also add a dash of fish sauce to complement the prawns. Then right at the end I add the bok choy leaves and turn the heat off.

Now that you have the veg part sorted it time to move on to the prawns. Just chop up some Chinese sausage and add it to a pan, no oil as there is a lot of fat in the sausage. Once that has started to sizzle I added the frozen prawns. Personally, it would be better to add fresh but I just used what I had. Add a few drops of the dumpling sauce (sesame oil and soy sauce mix), be carful not to add to much as then it could taste too salty.

So now the veg and the “meat” part are cooked its time to fry your eggs as this is the crowing top of the bowl.

Everything is cooked and its time to put it altogether oil up a small bowl first add the fried egg, then the prawns, then the bok choy and lastly add your rice. Actually squash everything in as this helps hold the shape once you flip it on the plate and remove the bowl.

Just turn it on to a plate and give it a few good taps and there you have it. I love to top mine off with some chilli as I love spicy food.

If you need and help on making this recipe contact me on my socials below.

Roxie xx
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