Kwek Kwek Recipe - A Filipino street food from Quail Eggs
'Kwek Kwek' is a beloved Filipino street food made of hard-boiled quail eggs covered in savory orange batter and then deep fried. Get the recipe here now!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24-30 pieces quail eggs
- 1 cup flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup water
- orange food color
- 1/4 cup flour (- for dredging)
- oil (- for frying)
Instructions
- 1
Place quail eggs in a pot and fill with tap water enough to submerge them completely. Bring water to a rolling boil over high heat. Once it boils, turn off heat and cover the pot and let it sit for 10 minutes.
- 2
Remove the quail eggs from the hot water and transfer into an ice bath or cold water. Peel off the eggshells once cool enough to handle.
- 3
In a bowl, combine 1 cup flour, cornstarch, baking powder, salt, ground pepper and water and mix to form a batter. Consistency is almost similar to that of a pancake batter only a bit thicker. Add enough food color and mix until the desired color is achieved.
- 4
Spread 1/4 cup of flour on a plate. Dredge each egg with flour covering the surface completely.
- 5
Drop the floured quail eggs, one at a time into the orange batter and using a fork or a barbecue stick, turn them over to cover them completely with batter. Do this in batches, about 5-6 eggs per batch.
- 6
In a small pot, heat enough oil over medium-high heat. Once hot, use a stick or a skewer to pierce a coated egg and transfer it to the hot oil and a fork to remove the egg off the skewer and into the hot oil. Fry a batch at a time about 1-2 minutes each side or until crispy.
- 7
Remove the eggs from the hot oil and transfer into a plate lined with paper towel to remove excess oil.
- 8
Serve while hot and skin still crispy with vinegar dip or special Kwek Kwek sauce.