Bol Renversé means inverted bun and is a chicken dish from Mauritius. All the ingredients are filled in a bowl, which is then turned over onto a plate. This recipe is suitable for 2 pers.
Sauce:
1 tablespoon cornmeal
2 tbsp soy sauce
4 tablespoons oyster sauce
2 tablespoons Chinese rice wine
1 tbsp sesame oil
1/2 ss pepper
3 tbsp rapeseed oil
Stir together all the ingredients for the sauce and set aside.
Woken:
300 g chicken breast in strips
75g shitakesopp
1 carrot
1 onion
2 garlic cloves
125 g min
6 Argentinian wild prawns (possibly scampi)
1 bok choy
Brown mushrooms and chicken breast in a little oil. Add the carrot, onion and garlic and stir until the onion becomes shiny. Add the sauce and mini corn and bring to a boil. Stir in the wild shrimp and bok choy and let it snuggle under a lid until the shrimp is ready (time depends on whether the shrimp is cooked or raw, when you add them.
Mounting:
2 eggs fried on low heat in a little canola oil
Woken
Basmati rice for 2 pers, made according to instructions on the package
Carefully place the egg in the bottom of a small bowl and pour on a couple of generous ladles from the wok. Spread rice on top and pat it flat. Put a plate on top and quickly turn over, so the egg will appear on top. Serve Bol Renversé immediately.
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