Sipo Egg II
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines and is normally served as a side dish, however, this makes a lot, and is delicious as a main dish, just serve with rice and you have an excellent meal. This is the creamy version of this dish, and it is easy to prepare, and is delicious. Links to the shortcuts are listed in the Notes section.
Ingredients
- 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
- 25-30 hard boiled quail eggs, peeled, Shortcut
- 1 onion, diced
- 1 clove garlic, minced
- ¼ cup butter
- 1 tablespoon cooking oil
- 3 cups frozen mixed vegetables, peas and carrots, thawed
- ¾ cup water
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup cashews, roasted
- ½ cup whipping cream
- salt and pepper, as desired, to taste
Instructions
- In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
- Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft.
- Then add the carrots and peas and stir often and cook for 3 minutes.
- Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
- Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
- Serve as a side with any dish.
Notes
Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.
Variants: 1. Add diced ham or spam. 2. Use 4 cups of peas and carrots instead of 3 (I used two 340 g / 12 oz steamable bags).