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.
500g Shrimps, shelled and deveined
1½ cups Sweet green peas
1 cup Chicken broth
10 pieces Quail eggs, hard boiled
¾ cup Jicama (singkamas), diced
¾ cup Carrots, diced
1 medium sized Onion, diced
3 tablespoons, Butter
½ cup toasted Cashews
1 tablespoon Cornstarch (diluted in 3 tablespoons of water)
½ teaspoon Calt
½ teaspoon Ground black pepper
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!