Ingredients:

• 1 lb shrimps, shelled and deveined


• 1 1/2 cups sweet green peas


• 1 cup chicken broth


• 10 pieces quail 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

Cooking Instructions:

1. Melt butter in a pan or cooking pot.


2. Put-in the onions and cook in low fire until the texture becomes soft.


3. Add the carrots and jicama then cook for 3 minutes.


4. Add the green peas and cashews then cook for 2 minutes


5. 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.


6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.


7. Add the salt and ground black pepper then stir.


8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.


9. Turn of the heat and transfer to a serving bowl.


10. Serve hot with lots of love. Share and enjoy!