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