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Chicken and Prawn Magic Bowl

The ‘magic bowl’ a typical Chinese Mauritian dish (Sino-Mauritian) which gets me every time. 

As featured on The Huffington Post


125g basmati rice
1 tbsp cornflour mixed with 200ml water
2 cloves of garlic minced
1tbsp oil for frying
1 medium carrots, peeled and cut into matchsticks
50g mixed mushrooms sliced
4 spring onions finely sliced
100g king prawns
100g chopped chicken breast (1inch cubes)
2 tablespoons light soy sauce
1 tablespoons oyster sauce
1 tsp rice wine vinegar
1/2 tsp ground white pepper
2 medium eggs


Pour the rice into a saucepan and cover with cold water to come 2cm above the rice. Bring to the boil, then reduce to a simmer for 10 minutes.

In a small bowl, mix together the cornflour and water and stir and set aside.

Heat oil in a wok add the chicken and cook for five minutes until browned.

Add the garlic, carrots, mushrooms, pak choi, soy sauce and three to four tbsp water and cook for a couple of minutes until the vegetables start to soften.

Add the prawns, oyster sauce, rice wine vinegar and white pepper. Add the cornflour with the water and allow to cook for around four to five minutes until all the vegetables are cooked through and the sauce has thickened.

Heat a little vegetable oil in a separate frying pan and fry the eggs, one at a time, for one to two minutes on both sides until the yolks are semi soft.

Now for the ‘Magic’ - get two bowls and place the fried egg on the base, add the chicken and prawn mixture and then top with the rice and press firmly to make sure its all packed into the bowl. In order to get the perfect ‘wow’ from guest, take the bowl the table un-turned, then turn the bowl upside down onto a plate and serve immediately.

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