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!