Prep time: 15 minutes
Cooking time: 20 minutes or less
Yields: Serves 4 with steamed rice
4 tbsp cooking oil (olive oil)
2 tbsp butter (2 cubes)
1 lb medium size shrimp, peeled and deveined
4 cloves garlic, minced
1 small yellow onion, peeled and chopped
1 cup diced carrots
1 cup diced singkamas (jicama)
1/2 cup Chicken broth or water
Fish sauce to taste
1 cup grated corn (fresh or canned)
1 cup frozen green peas
1 can cooked quail eggs
salt and pepper
1 cup heavy cream or 2 small cans table cream
Melt butter with oil for a minute.
Add shrimp and cook for 3 minutes. Remove shrimp and set aside.
Saute onion and garlic for 2 minutes.
Add carrots and singkamas and cook for a minute over medium heat.
Add broth and bring to a boil.
Season with fish sauce and add the following: corn,green peas, and cooked shrimp.
Continue to stir for a minute while simmering.
Add quail eggs and season with salt and pepper.
Add cream, stir and adjust heat to low.
Cover and continue to simmer for 3 minutes.
Serve with steamed rice.