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Ingredients
- Serves 4 people
For Kwek Kwek:
24 pcs boiled quail eggs, deshelled
250 g flour
65 g cornstarch
240 ml water
3 to 4 drops orange food color
2 g salt
2 g black pepper
500ml cooking oil
6 to 8 pcs bamboo skewers/sticks
For Manong’s Sauce:
400 ml water
120 ml soy sauce
60 ml vinegar
6 cloves garlic, minced
1 medium-sized red onion, chopped
2 to 3 pcs red finger chilies, chopped
175 g brown sugar
2 g black pepper
30 g flour
Kwek Kwek
A popular Filipino street food, Kwek Kwek are boiled quail eggs dipped in a vibrant orange batter before they are deep-fried until crispy. In the Philippines, you can usually find them amongst other fried goodies such as fish balls and chicken balls. Due to the bite-sized nature of the quail eggs, Kwek Kwek is ideal as a snack for tea time or even throughout the day - just don’t forget to have the special Manong’s Sauce at the ready to dip them in!
- Easy
- 15 min
- 15 min
- 15 min
- 3 steps
- 18 Ingredients
- Easy
- 3 steps
- 18 Ingredients
- 15 min
- 15 min
- 15 min
Instructions
-
Prepare and cook the Manong’s sauce
- In a medium saucepan, combine 400 ml water, 120 ml soy sauce, 60 ml vinegar, 6 cloves of minced garlic, 1 medium chopped red onion, 2 to 3 chopped red finger chilies, 175 g brown sugar, 2 g black pepper and 30 g flour, and whisk until well-blended.
- Next, place the pan over medium heat and bring it to a boil.
- After it starts boiling, turn the heat down to low and allow it to simmer for 5 minutes or until it has thickened.
- Once it has thickened, pour the sauce into a jar.
-
Preparing the quail eggs
- In a pot, fill it with enough water to bring it a boil. Add in 24 pcs of quail eggs and let it boil and cook for 5 minutes.
- After the eggs are cooked, peel the eggs and dredge them in 50g flour. Set aside.
- In a separate bowl, add 200g flour, 65g cornstarch, 240ml water, 3 to 4 drops of orange food color, 2g salt and 2g pepper and mix until lump-free.
- Dip the eggs in and evenly coat it with the batter.
-
Frying the Kwek Kwek
- Heat oil in a frying pan over medium-high heat, 175C.
- Using a spoon, gently place the quail eggs into the hot oil and fry by batches of 4 to 5 pieces for 2 to 3 minutes.
- Place fried quail eggs on an oil draining tray to drain excess oil.
- With the bamboo skewers, pierce 3 to 4 pcs of Kwek Kwek in a stick.
Plate and Serve!
Plate the Kwek Kwek and serve hot with a side of Manong’s sauce.
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Ingredients
- Serves 4 people
-
For Kwek Kwek:
24 pcs boiled quail eggs, deshelled
250 g flour
65 g cornstarch
240 ml water
3 to 4 drops orange food color
2 g salt
2 g black pepper
500ml cooking oil
6 to 8 pcs bamboo skewers/sticks
-
For Manong’s Sauce:
400 ml water
120 ml soy sauce
60 ml vinegar
6 cloves garlic, minced
1 medium-sized red onion, chopped
2 to 3 pcs red finger chilies, chopped
175 g brown sugar
2 g black pepper
30 g flour
Nutrition
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