Tokneneng (Filipino Street Food)

⏱ 40 mins 🍽 ['4', '4 servings'] 🌶 filipino 🏷 Appetizer

Tokneneng is a beloved Filipino street food snack. Hard-boiled eggs are first coated in cornstarch, then dipped in a brightly coloured orange batter before being deep-fried to a perfect crisp. They are traditionally served with a homemade sauce made from vinegar, ketchup, brown sugar, and soy sauce, creating a delightful contrast of textures and flavours. This recipe yields four servings and takes about 40 minutes to prepare.

Tokneneng (Filipino Street Food)

Ingredients

  • 12 eggs
  • oil for deep frying
  • 4 tablespoons cornstarch, plus more as needed
  • bamboo skewer
  • 0.25 cup rice vinegar
  • 0.25 cup ketchup
  • 0.25 cup brown sugar
  • 2 teaspoons soy sauce
  • 1 cup all-purpose flour
  • 0.5 cup water
  • salt and freshly ground black pepper to taste
  • red and yellow food coloring

Method

  1. Put the eggs in a saucepan and add enough water to cover them. Bring the water to a boil, then take the pan off the heat. Allow the eggs to sit in the hot water for 15 minutes. Take the eggs out, run them under cold water to cool, then peel them.
  2. Mix the rice vinegar, ketchup, brown sugar, and soy sauce together in a saucepan. Place the pan over medium heat and stir until the sugar dissolves, which should take about 5 minutes. Give the sauce a final stir and set it aside to cool.
  3. To make the batter, first add several drops of red and yellow food colouring to the 0.5 cup of water to achieve a deep orange hue. In a separate bowl, combine the flour with salt and pepper. Pour the orange water into the flour mixture and stir until the batter is smooth with no lumps.
  4. Pour oil for deep frying into a wok and heat it to 375 degrees F (190 degrees C).
  5. Lightly roll each peeled egg in cornstarch to coat it, shaking off any extra. Next, dip each egg into the orange batter until it is completely covered. Use a bamboo skewer to pierce an egg, then carefully lower it into the hot oil. Fry until the batter becomes crispy, for approximately 2 minutes on each side. Lift the eggs out with a slotted spoon and let them drain on paper towels.

Nutrition (per serving)

Calories790 kcal
Fat58 g
Sugars18 g
Protein20 g
Sodium546 mg

Recipe details

CategoryAppetizer
Cuisinefilipino
AuthorSuhara