Crispy Kwek Kwek
A delicious Filipino street snack that features boiled quail eggs coated in a crispy orange batter, perfect for dipping and sharing.
Servings: 4 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 18 to 24 pieces quail eggs, boiled and peeled You can use small chicken eggs instead.
- 1 cup all purpose flour
- 1/2 cup cornstarch, for the batter, plus extra for dusting
- 1 teaspoon baking powder For lift.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- a few grinds black pepper
- 1 tablespoon sugar To balance the savoriness.
- 1 to 1 1/4 cups cold water or club soda For a lighter texture.
- 2 teaspoons annatto powder For color, or use 2 tablespoons atsuete oil.
- enough to submerge oil neutral oil for frying
Instructions
Batter Preparation
- Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, sugar, salt, pepper, and annatto powder in a bowl.
- Gradually add cold water or club soda until you achieve a thick, pourable batter.
Egg Coating
- Pat the boiled quail eggs dry and toss them in a shallow dish with a tablespoon of cornstarch until lightly dusted.
- Dip the dusted eggs into the batter, ensuring they are fully coated.
Frying
- Heat the neutral oil in a deep pot to about 350 to 360°F.
- Fry the battered eggs in small batches for 2 to 3 minutes, turning them for an even color.
- Drain the fried eggs on a wire rack or paper-lined plate.
- To revive soggy shells, reheat in a hot oven at 375°F for 4 to 5 minutes.
Serving
- Serve hot with a sprinkle of salt and a selection of dips.
Notes
Dusting the boiled eggs with cornstarch helps the batter adhere better. Serve with two or more dipping sauces for variety.