Kwek Kwek (Filipino Fried Quail Eggs)

Name: Kwek Kwek (Filipino Fried Quail Eggs)
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: ['12', '12 servings']
Cuisine: filipino
Ingredients: 12 quail eggs; 0.25 cup rice vinegar; 0.25 cup ketchup; 0.25 cup brown sugar; 2 teaspoons soy sauce; 0.5 cup water; 1 drop yellow food coloring; 1 drop red food coloring; 1 cup all-purpose flour; salt and freshly ground black pepper to taste; oil for deep frying; 0.25 cup cornstarch; bamboo skewer

4.30 (3)

⏱ 60 mins 🍽 ['12', '12 servings'] 🌶 filipino 🏷 Snack

Kwek Kwek is a beloved Filipino street snack featuring hard-boiled quail eggs coated in a vibrant orange batter and deep-fried until crisp. They are traditionally served with a homemade sweet and sour sauce for dipping. This recipe guides you through boiling the eggs, preparing the signature sauce, and creating the colourful batter for frying. Perfect as an appetiser or snack, it yields 12 servings and takes about 60 minutes to prepare.

Ingredients

12 quail eggs
0.25 cup rice vinegar
0.25 cup ketchup
0.25 cup brown sugar
2 teaspoons soy sauce
0.5 cup water
1 drop yellow food coloring
1 drop red food coloring
1 cup all-purpose flour
salt and freshly ground black pepper to taste
oil for deep frying
0.25 cup cornstarch
bamboo skewer

Method

Put the quail eggs in a saucepan and add enough water to cover them. Bring the water to a boil, then lower the heat, cover the pan, and cook for 4 minutes. Take it off the heat and leave it covered for 2 minutes. Cool the eggs under cold running water, then peel them once they reach room temperature.
Mix the rice vinegar, ketchup, brown sugar, and soy sauce together in a saucepan. Heat this mixture, stirring continuously, until the sugar dissolves completely, which should take around 5 minutes. Allow the sauce to cool down afterwards.
To make the batter, first add one drop each of red and yellow food colouring to the 0.5 cup of water to create a deep orange hue. In a separate bowl, combine the all-purpose flour with salt and pepper. Pour the coloured water into the flour mixture and stir until you have a smooth batter with no lumps.
Pour oil into a wok and heat it until it reaches 375 degrees F (190 degrees C).
Coat each peeled egg lightly in cornstarch, tapping off any extra. Then dip them fully into the orange batter. Use a bamboo skewer to pick up each coated egg and carefully lower it into the hot oil. Fry them until the batter turns crispy, for approximately 2 minutes on each side. Lift out the eggs with a slotted spoon and let them drain on paper towels.

Nutrition (per serving)

Calories150 kcal

Fat9 g

Sugars6 g

Protein2 g

Sodium133 mg

Recipe details

CategorySnack

Cuisinefilipino

AuthorSuhara