Shrimp with Quail Eggs and Green Peas
If you are a fan of light dishes then you might like Shrimps with Quail Eggs and Green Peas. This light dish is basically a vegetable and seafood dish combined. Depending on your preference, this can either be served as a main dish or as a side dish.
Just like our other recipes, the ingredients for this dish can vary. Some like this with young corn and vegetable broth while others add a little milk to make the sauce richer. As for me, I like it this way – simple yet delish.
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If you are a fan of light dishes then you might like Shrimp with Quail Eggs and Green Peas. This light dish is basically a vegetable and seafood dish combined. Depending on your preference, this can either be served as a main dish or as a side dish.
Just like our other recipes, the ingredients for this dish can vary. Some like this with young corn and vegetable broth while others add a little milk to make the sauce richer. As for me, I like it this way – simple yet delish. It is similar to a Filipino recipe called sipo eggs.
Have you tried this dish yet? Try this simple recipe and let me know your thoughts.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Shrimp with Quail Eggs and Green Peas
Ingredients
- 1 lb shrimps shelled and deveined
- 1 1/2 cups sweet green peas
- 1 cup chicken broth
- 10 pieces quail eggs hard boiled
- 3/4 cup jicama singkamas, diced
- 3/4 cup carrots diced
- 1 medium sized onion diced
- 3 tablespoons butter
- 1/2 cup toasted cashews
- 1 tablespoon cornstarch diluted in 3 tablespoons of water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Melt butter in a pan or cooking pot.
- Put-in the onions and cook in low fire until the texture becomes soft.
- Add the carrots and jicama then cook for 3 minutes.
- Add the green peas and cashews then cook for 2 minutes
- Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.
- Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
- Add the salt and ground black pepper then stir.
- Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
- Turn of the heat and transfer to a serving bowl.
- Serve hot with lots of love. Share and enjoy!
Sheilane says
The milk added the creamy deep flavor.
Vanjo Merano says
Glad you liked it.
Rick Mac says
So delicious!
Vanjo Merano says
Thanks for the feedback!
Kiletz Bagaman says
Hi Mr. Venjo, thank you for your recipes, made me look like a professional chef to the eyes and taste of my children. I must admit I am not very good in the kitchen but your recipes are heaven sent. Thank you for sharing your God-given talent. God bless you more so you can bless many others like me. By the way, since I don’t have singkamas and green peas, I tried substituting the veggies with snow peas and frozen carrot and corn, the result is not so bad, my children loved this dish. Thank you again.
Susan S. Pascual says
I am fan of your site please if you can send me recipes on main courses, pastas, seafood, vegetables, pork & chicken, fish…
more more recipes to come
susan pascual
Saipan
CH3 says
Can I use raddish instead of singkamas? will the taste differ?
d3 says
adding radish will change the taste, especially if you use mature radish giving it a hint of earthy flavor that radish is known for. try canned water chestnut instead.
jade bienvenu says
hello, can i add chicken in this recipe? thanks! ill try cooking it