📝 About This Recipe
Kwek-Kwek is a beloved Filipino street food staple consisting of hard-boiled quail eggs enveloped in a vibrant, crispy orange batter and deep-fried to perfection. This iconic snack offers a delightful contrast between the creamy yolk and the airy, crunchy exterior, making it an addictive 'pulutan' or appetizer. Originating from the bustling streets of Manila, it is best enjoyed hot and drenched in a signature spicy-sour vinegar dipping sauce.
🥗 Ingredients
The Eggs
- 24-30 pieces Quail eggs (hard-boiled and peeled)
- 1/2 cup Cornstarch (for dredging the eggs)
The Orange Batter
- 1 cup All-purpose flour (sifted)
- 1/2 cup Cornstarch (provides extra crispiness)
- 1 tablespoon Annatto powder (dissolved in 3/4 cup warm water for natural orange color)
- 1 teaspoon Baking powder (for a light, airy puff)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
- 2 cups Vegetable oil (for deep frying)
Spicy Vinegar Dipping Sauce
- 1/2 cup Cane vinegar (or white distilled vinegar)
- 1 tablespoon Soy sauce (for depth and color)
- 1 small Red onion (finely minced)
- 3 cloves Garlic (crushed and minced)
- 2-3 pieces Bird's eye chilies (chopped)
- 1 teaspoon Brown sugar (to balance the acidity)
- to taste Salt and pepper
👨🍳 Instructions
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1
Place the quail eggs in a small pot, cover with water, and bring to a boil. Once boiling, cook for 4 minutes. Drain and immediately transfer to an ice bath for 5 minutes to make peeling easier.
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2
Carefully peel the shells off the quail eggs. Ensure they are completely dry by patting them with a paper towel; moisture will prevent the batter from sticking.
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3
Place 1/2 cup of cornstarch in a bowl or a zip-top bag. Add the peeled eggs and toss gently until every egg is thoroughly coated in a thin layer of white powder.
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4
In a large mixing bowl, whisk together the flour, 1/2 cup cornstarch, salt, pepper, and baking powder.
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5
Slowly pour the annatto water (annatto powder dissolved in warm water) into the dry ingredients. Whisk continuously until the batter is smooth and free of lumps. It should have the consistency of thick pancake batter.
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6
In a small bowl, combine the vinegar, soy sauce, minced onions, garlic, chilies, and sugar. Stir well and let it sit so the flavors meld while you fry the eggs.
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7
Heat the vegetable oil in a deep pan or wok over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (approx. 350°F / 175°C).
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8
Using a fork or a skewer, dip each cornstarch-coated egg into the orange batter, ensuring it is fully submerged and thickly coated.
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9
Gently drop the coated eggs into the hot oil. Do this in batches of 6-8 to avoid crowding the pan, which would drop the oil temperature and lead to greasy eggs.
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10
Fry the eggs for 2-3 minutes, turning them occasionally with a slotted spoon, until the batter becomes crisp and slightly golden-orange.
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11
Remove the Kwek-Kwek from the oil using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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12
Serve immediately while the exterior is still crunchy, accompanied by the spicy vinegar dip.
💡 Chef's Tips
Ensure the eggs are bone-dry before dredging in cornstarch to prevent the batter from sliding off during frying. If you cannot find annatto powder, you can use orange food coloring, though annatto adds a subtle earthy flavor. Maintain a consistent oil temperature; if the oil is too cold, the batter will absorb grease; if too hot, the batter will burn before it crisps. Use a toothpick or skewer to dip and drop the eggs for a cleaner finish and less mess on your fingers. For an extra-thick crust, you can double-dip: fry for 1 minute, remove, dip back in batter, and fry until finished.
🍽️ Serving Suggestions
Serve in a brown paper bag or a small bowl with bamboo skewers for an authentic street-food experience. Pair with a cold glass of 'Gulaman at Sago' (sweetened jelly drink) or a crisp Filipino lager. Provide a side of sweet and sour thick brown sauce (lechon sauce style) alongside the vinegar for variety. Serve as a 'pulutan' (bar snack) alongside other fried favorites like fish balls or kikiam. Add sliced cucumbers on the side to provide a refreshing crunch against the fried batter.