January 6, 2011

Shrimps with Quail's Eggs and Green Peas

If you are a fan of light dishes then you might like this one! Shrimps with Queensland Quails' Eggs and Green Peas is a vegetable and seafood dish combined and can either be served as a main or side dish. The ingredients for this dish can vary. Some like this with young corn and vegetable broth while others add a little milk to make the sauce richer.

  • 1 lb shrimps, shelled and deveined
  • 1 1/2 cups sweet green peas
  • 1 cup chicken broth
  • 10 quail's eggs, hard boiled
  • 3/4 cup jicama (singkamas), diced
  • 3/4 cup carrots, diced
  • 1 medium sized onion, diced
  • 3 tablespoons, butter
  • 1/2 cup toasted cashews
  • 1 tablespoon cornstarch (diluted in 3 tablespoons of water)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

      Preparation method
      1. Melt butter in a pan or cooking pot.
      2. 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
      3. 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.
      4. 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.
      5. 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.
      6. Serve hot with lots of love. Share and enjoy!

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