Kwek-Kwek (Deep-Fried Quail Eggs)
Photo: Judgefloro, CC0
Kwek-kwek is a bite-sized, tempura-like street snack from the Philippines, made by coating boiled quail eggs in bright orange batter and frying them. The batter is nothing more than flour and water, tinted with food coloring or annatto, so it comes together in minutes. The crisp shell around the small, tender egg is what makes it work, and a dip in spicy vinegar cuts through the richness. Swap in chicken eggs and you have tokneneng.
Instructions
Pour the water into the flour a little at a time, whisking hard as you go so no lumps form. Add the orange food coloring or annatto to give the batter its bright color. The batter should be thick, yet still flow like pancake batter.
Roll the peeled quail eggs in the batter until each one is completely coated.
Pour several inches of vegetable oil into a deep pot and heat it to about 350°F (180°C).
Lower the coated eggs into the hot oil and fry them until the coating turns very light golden and is cooked through. Lift them out and let the excess oil drain off.
Serve the eggs hot, with spicy vinegar for dipping.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
