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SHRIMP WITH QUAIL EGGS AND MIXED VEGGIES
ingridients
directions
ingridients
- 1 lb shrimps, shelled and deveined
- 1 ½ cups sweet green peas
- 10 pieces quail eggs, hard boiled
- ¾ cup jicama (singkamas), diced
- ¾ cup carrots, diced
- 3 tablespoons, butter
- ½ cup toasted cashews
- 1 tablespoon cornstarch (diluted in 3 tablespoons of water)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
directions
- 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 shrimps 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 off the heat and transfer to a serving bowl.
- Serve hot with lots of love. Share and enjoy.
Seafood is our business so naturally, we have a big selection of seafood. Our fish, seafood and shellfish are available every day. Our products can be at your door tomorrow.
Our seafood is not the cheapest on the market but they are always of the highest quality, and quality is not always cheap. However we offer the best value when it comes to freshness, taste, safety and sustainability.
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