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!
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?
jade bienvenu says
hello, can i add chicken in this recipe? thanks! ill try cooking it