INGREDIENTS
24 pieces fresh quail eggs – – boiled and shelled
2 tablespoons butter
1 tablespoon vegetable oil
1 cup shrimp
2 cloves garlic – – minced
1 small onion – – chopped
1 medium carrots – – cubed
1 cup green peas
1 cup cooked ham – – cubed
250 ml all-purpose cream – or heavy whipping cream
1 medium singkamas (mexican turnip) – – cubed
salt and pepper
2 teaspoons cornstarch – – dissolved in 1/2 cup water.
INSTRUCTIONS
In a pan, heat butter and oil over 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 1/2 cup of water, cover and let simmer until carrots are almost cooked.
Add the quail eggs, shrimp 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.