- 18-20 pieces fresh quail eggs, boiled and shelled
- 2 Tbsp butter
- 1 Tbsp vegetable oil
- 1 cup shrimps
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup carrots, cubed
- 1½ cup green peas
- 1 cup cooked ham, cubed
- 1 cup all-purpose cream or heavy whipping cream
- 1 cup singkamas (mexican turnip) or kohlrabi, cubed
- salt and pepper
- 2 tsp cornstarch dissolved in ½ cup water
- In a pan, heat butter and oil in medium heat. Cook the shrimps until all sides are done. Remove the shrimps from butter and set aside.
- In the same pan with butter, saute garlic and onion until tender. Next add the carrots and green peas. If using canned green peas then this should be added at the end. Mix in the ham and cook for 2 minutes. Add ½ cup of water, cover and let simmer until carrots are almost cooked.
- Add the quail eggs, shrimps and singkamas or kohlrabi then pour in the all purpose cream and stir. Season with salt and peppers and let it simmer under medium heat for about 3 minutes.
- Add the cornstarch mixture and mix for about another 2-3 minutes or until the sauce thickens.
- Serve warm and enjoy.
Source: Foxy Folksy
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