Sipo Egg Recipe
Quail eggs with shrimp, ham,carrots, green peas and singkamas or mexican turnip in a thick creamy white sauce.
Servings: 4 people
- 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
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.
Calories: 409kcal | Carbohydrates: 17g | Protein: 13g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 217mg | Sodium: 445mg | Potassium: 407mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6835IU | Vitamin C: 33.9mg | Calcium: 129mg | Iron: 1.9mg