Chinese Recipe : Baked Quails' Eggs with Shrimps and Vegetables

Immerse to tomatoes in 2 cups boiling water for 20 minutes. Remove, rinse and peel the skin, then dice.

Soak the sweet corn and peas in the remaining cup of boiling water for 10 minutes. Wash and drain.

Trim, string and dice the celery. Devein, wash and dice the shrimps. Slice the garlic.

Heat the pan or wok with oil and sauté the garlic and celery. Put in the tomatoes with the salt to stir fry for 1 minute. Add all the mixed vegetables, shrimps and stock and bring to the boil. Season to taste and trickle in the gravy mix, stirring constantly until the sauce thickens. Pour into a fire proof container and use a spoon to scoop out 12 holes. Break the quails’ eggs and fill in each hole. Place in a 350 degree Fahrenheit (Gas Mark 4) preheated oven to bake for 16 minutes. Remove, garnish with the spring onions and season with the sesame oil. Serve hot.