Kwek Kwek (Filipino Battered Eggs)
Kwek Kwek is a Filipino streetfood made up of boiled quail eggs that's coated in a savory batter and deep fried until light and crispy. Served with a side of sauces, this Filipino classic is both fun and delicious to eat!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 18-36 quail eggs
- 1/4 cup flour
- 1 cup flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1.5 tsp anatto powder
- 1/2 tsp salt, to taste
- 1/4 tsp ground black pepper, to taste
- 3/4 - 1 cup cold water
Instructions
- 1
Bring a pot of water to a boil. Gently place the quail eggs in the water and let boil for 5 minutes.After 5 minutes, place the boiled eggs in a bowl of ice water to stop the cooking process. Once cooled, peel off the egg shells and set aside.
- 2
To prepare the wet batter, combine together the flour, cornstarch, baking powder, anatto powder, salt, pepper, and water in a large bowl. Mix until thoroughly combined and you end up with a pancake-like batter consistency.
- 3
Lightly coat the peeled quail eggs with the 1/4 cup of flour (this will help the wet batter stick on to the egg's surface).
- 4
Coat the quail eggs with the wet batter. Deep-fry for 1-2 minutes, or until the coating is light and crispy.
- 5
Pierce onto skewers and serve with spiced vinegar or fishball sauce. Enjoy!