Veggies with Quail Eggs

To satisfy your hunger, quail eggs with vegetables is best for lunch.


  • 225g green peas
  • 225g corn kernels
  • 150g chopped carrots
  • 75g cashews
  • 12 boiled quail eggs
  • 325g peeled off shrimps
  • 1 chopped shallot
  • 2 crushed cloves garlic
  • 240ml chicken stock
  • 3g cornstarch
  • 5ml sesame oil
  • salt, to taste
  • white pepper, to taste
  • 14g butter


  • Make a mixture of cornstarch and chicken stock.
  • Melt butter in a pan and fry garlic and shallots until they are soft.
  • Add vegetables and cook for a while.
  • Transfer chicken stock mixture, cashew, shrimps and quail eggs and cook on medium heat.
  • Add salt and pepper and sprinkle sesame oil before serving.


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