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Shrimps in Golden Clock

Shrimps in Golden Clock is an Asian and Filipino dish which is stir fried with shrimps, vegetables and quail eggs. Seasoned with salty, sweet Asian seasonings and condiments, this is an ideal meatless meal for any day of the week. Serve with rice. This is an AsianInAmericamag.com recipe by Elizabeth Ann Quirino. Serves 4 to 6.
Prep Time30 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Main Course, Vegetables
Cuisine: American, Asian, Filipino
Keyword: Filipino Shrimps Quail Eggs Vegetables
Servings: 4 people
Calories: 91kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 1 pound large, jumbo-sized fresh shrimps heads removed, peeled, deveined
  • 1 Tablespoon lemon juice
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic peeled, minced
  • 1 whole onion sliced
  • 2 stalks celery chopped
  • 2 Tablespoons soy sauce
  • 1 cup organic vegetable broth
  • 1 whole carrot peeled, sliced
  • 1 whole potato peeled and cubed into 1/2-inch pieces
  • 1 Tablespoon xiao xing rice wine
  • 1 cup frozen green peas
  • 1 can (15 ounces) canned quail eggs or 2 cups of fresh hard boiled pieces, peeled (from Asian markets)
  • 1 can (15 ounces) canned baby corn 15 ounces drain liquid, from Asian markets, baby corn
  • 1-2 cups fresh straw mushrooms or use button mushrooms; washed, wiped with paper towels
  • 1 cup sugar snap pease edges trimmed snow peas or sugar snap peas
  • 2 Tablespoons cornstarch
  • 1/4 cup water to mix with cornstarch
  • 1/8 teaspoon sesame oil
  • 2 stalks scallions chopped, for garnish
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/2 cup unsalted cashew or almond nuts

Instructions

  • Prepare the shrimps by washing, take off heads, peel and devein. Pre-marinate the shrimps in lemon juice for about 30 minutes (do not keep them longer than thirty minutes).
  • In a large wok, over medium high heat vegetable oil. Saute the garlic, onions, celery.
  • Pour the pre-marinated shrimps, tamari sauce and broth. Stir and cook the shrimps for about 5 to 6 minutes till they transform from pink to orange in color.
  • Add the carrots and cubed potatoes. Stir ingredients together.
  • Add the rice wine . Blend well.
  • Lastly add the green peas, quail eggs, baby corn, mushrooms and snow peas or sugar snap peas. Add cashews or almonds if desired. Cook for 5 minutes more or till potatoes are soft.
  • Meanwhile, in a separate small bowl, dilute the cornstarch in cold water and stir well. Once the shrimp and vegetables are boiling in the wok, add the cornstarch mixture and let boil quickly in about 2 minutes. This will thicken the sauce to a gravy-like consistency.
  • Season with sesame oil, salt and pepper. Garnish with scallions. Serve piping hot with boiled rice.
  • Cook's comments: if you buy fresh quail eggs from the market, hard boil them for about 2 to 3 minutes in brisk, bubbling water. After water boils, turn off the heat, cover and keep the eggs in the stockpot for 1o minutes. Then transfer eggs to a bowl filled with cold water. Set aside for a few minutes till cool enough to handle. The tiny eggs are easier to peel if immersed in the cold water right away.
  • Ingredient notes: I used Tamari soy sauce, low sodium, gluten-free (no wheat) for this recipe. In a previous post, my other recipe used oyster sauce. Feel free to use oyster sauce if preferred.
  • Mother's tips: this was a great way I could make my sons eat their vegetables when they were little. I added different vegetable greens in season. The quail's eggs and baby corn were my youngest son's favorites. I promised he could have more of it if he ate his leafy greens first.
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Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 812mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3.6mg | Calcium: 15mg | Iron: 0.3mg