This is Kwek Kwek. Kwek-Kwek is a famous Filipino street food made by deep-frying hard-boiled quail eggs that are covered with orange batter. This is usually served with a spiced vinegar-based dip and chopped cucumber on the side. Another street food similar to this is called Tokneneng which uses chicken or duck eggs instead. Enjoy this recipe from us at .
- 12 to 18 pieces of boiled quail eggs
- 1 cup of flour
- 3 tablespoons of cornstarch
- 1⁄2 cup of water
- 1 tablespoon of anatto powder
- 1⁄2 teaspoon of salt
- 1⁄2 teaspoon of freshly ground black pepper
- 2 cups of cooking oil
- Hard boil the quail eggs until they are done.
- Then put them in a mixing bowl filled with cold water to stop the cooking process.
- Drain then set the eggs aside.
- Place the cornstarch in a container then coat the eggs with the cornstarch and set that aside.
- In a mixing bowl combine the flour, salt, and pepper then mix them thoroughly.
- Dilute the anatto powder in warm water then pour the mixture in the mixing bowl with the other ingredients and stir thoroughly.
- Place all the quail eggs in a mixing bowl and completely coat them with the batter.
- Make sure that each egg is thoroughly coated with batter before frying them.
- Place a sauce pan over medium-high heat then pour in the cooking oil. Adjust the heat throughout the cooking process as necessary.
- When the oil is hot you can scoop the quail eggs from the mixing bowl using a spoon and begin to deep fry the quail eggs one or two at a time.
- After a few minutes remove the fried quail eggs from the pan and place them on a plate covered with a paper towel to absorb excess oil.
- Serve the Kwek Kwek with vinegar or fish sauce while they are still hot and crispy.
Tips: Be sure to prepare your chopped cucumber in advance. Use caution if you are frying over an open flame.
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