Sipo Eggs
Sipo Eggs is a creamy Filipino dish built around peeled quail eggs, shrimp, and ham simmered in an all purpose cream sauce with carrot, jicama, and green peas.
Servings: 6 people
Calories: 328kcal
Cost: $
Equipment
- 1 Saucepan For boiling the quail eggs.
- 1 Wide pan A wide surface keeps the shrimp in a single layer so it sears instead of steams.
- 1 Slotted spoon Lifts the quail eggs out of the boiling water without cracking them.
Ingredients
- 20 pieces quail eggs
- 1 lbs shrimp peeled and deveined
- 1 pieces onion medium, minced
- 3 cloves garlic minced
- 3 tablespoons butter
- 1 tablespoon cooking oil
- 4 ounces ham minced, optional
- 1 cup carrot diced
- 3/4 cup jicama diced
- 1 cup green peas
- 1 cup chicken broth
- 250 grams NESTLÉ All Purpose Cream
- 4 grams MAGGI Magic Sarap
- Ground black pepper to taste
- 3 tablespoons roasted cashews
Instructions
- Boil water in a saucepan. Add the quail eggs and boil for 2 minutes. Remove the eggs from the water, peel them, and set aside.20 pieces quail eggs
- Melt the butter in a wide pan over medium heat, then add the cooking oil.3 tablespoons butter, 1 tablespoon cooking oil
- Add the shrimp and cook for about 1 minute per side. Remove the shrimp from the pan and set aside.1 lbs shrimp
- Add the garlic and sauté for about 30 seconds. Add the onion and continue sauteing until the onion softens.3 cloves garlic, 1 pieces onion
- Add the ham, carrot, and jicama. Cook for 1 minute, stirring occasionally.4 ounces ham, 1 cup carrot, 3/4 cup jicama
- Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 3 minutes.1 cup chicken broth
- Add the NESTLÉ All Purpose Cream, followed by the green peas. Stir and simmer for 3 minutes.250 grams NESTLÉ All Purpose Cream, 1 cup green peas
- Return the shrimp to the pan.1 lbs shrimp
- Season with MAGGI Magic Sarap and ground black pepper. Stir gently to combine.4 grams MAGGI Magic Sarap, Ground black pepper
- Add the quail eggs and cook for another 1 to 2 minutes.20 pieces quail eggs
- Transfer to a serving dish. Top with the roasted cashews and serve warm.3 tablespoons roasted cashews
Video
Notes
Peeling quail eggs – Move the boiled eggs straight into a bowl of cold water for a minute, then roll each one gently on the counter before peeling. The shell and membrane lift off in one piece.
Jicama swap – Fresh singkamas is the traditional choice, and canned water chestnuts give you the same crisp bite when singkamas is out of season. Drain and dice them the same size as the carrot.
Make ahead – Boil and peel the quail eggs and dice the carrot and jicama up to a day in advance. Keep them covered in the refrigerator so the cooking runs start to finish in about 25 minutes.
Cashew timing – Add the cashews right before serving so they stay crisp. If you are plating for a buffet, serve them in a small bowl alongside and let guests spoon them over.
Reheating – Warm leftovers in a pan over low heat with a splash of chicken broth to loosen the cream sauce. High heat can cause the sauce to separate.
Nutrition
Calories: 328kcal | Carbohydrates: 10g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 448mg | Potassium: 289mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4559IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg