Kwek Kwek

Kwek Kwek

Coated Quail Eggs

Pinoy Tempura like street food,  made by deep-frying orange batter covered hard-boiled quail eggs. Usually served with a spiced vinegar-based dip.

Ingredients :

• 1 Dozen eggs
• 1 Cup flour
• Skewer
• Oil

Batter

• 1 Cup flour
• 3/4 Cup of water
• 1 Tablespoon annatto powder

Sauce

• 1/4 Cup rice vinegar
• 4 Tablespoon brown sugar
• 1/4 Cup ketchup
• 2 Teaspoon soy sauce

Directions :

• Put quail eggs in boiling water for about 10 minutes.
• Remove  and let cool then peel the shells.
• Dilute  the annatto powder in warm water to get a deep orange colour.
• Prepare the batter by mixing salt and pepper to the flour.
• Pour in the annatto water into the bowl and mix well until there are no lumps.
• Heat oil in a deep pan until hot.
• Poke the peeled eggs with skewer and dredge into the flour.
• Drop into the batter and coat the eggs evenly.
• Drop them into the hot oil for few second, then release the skewer.
• Deep fry until the batter is crispy, drain on paper towels or metal strainer.

To make the sauce:

• Mix all the ingredients into a saucepan and heat until the sugar has dissolved.
• Stir and let cool.

Cooking Tips :

1. Your choice of adding 1/4 teaspoon of baking powder on batter.
2. Add 1 red chilli for hot sauce.
3. Food color can be a substitute for annatto powder.
4. You can use boiled chicken eggs (tokneneng).
5. Served hot for crispier batter.

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