Focused recipe
Kwek-Kwek
Kwek-kwek are deep-fried quail eggs coated in an orange annatto batter, a popular Filipino street food snack.
Filipino Updated 9/7/2009
Ingredients
Measured from the catalog payload.
- 12 to 18 pieces quail egg boiled
- 1 cup flour
- 3 tbsp cornstarch
- 3/4 to 1 cup water
- 1 tbsp annatto powder
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 2 cups cooking oil
Instructions
9 cooking steps
- Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
- In a mixing bowl, combine flour, salt, and pepper, then mix thoroughly.
- Dilute the annatto powder in warm water, then pour into the mixing bowl with the other ingredients. Mix well.
- Place all the quail eggs in the mixing bowl and coat with the batter.
- Heat a pan and pour in the cooking oil.
- When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make sure that each one is coated with batter.
- After a few minutes, remove the fried quail eggs from the pan and place on a serving plate.
- Serve with vinegar or fish ball sauce while still crispy.
- Share and Enjoy!
Catalog details
Useful for browsing and sync.
Egg No tags Public recipe Revision 1
Recipe notes
- Ensure the oil is sufficiently hot before frying to prevent the batter from sticking.
- Serve immediately while crispy for the best texture.
Storage notes
- Best consumed immediately after frying; does not store well.