Go Back
+ servings
Print Recipe
5 from 1 vote

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 Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Cuisine: Filipino
Keyword: kwek kwek
Servings: 8 servings
Calories: 91kcal
Author: Bebs

Ingredients

  • 24-30 pieces quail eggs
  • 1 cup flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • ¾ cup water
  • orange food color
  • ¼ cup flour - for dredging
  • oil - for frying

Instructions

  • 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. 
  • 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.
  • 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.
  • Spread ¼ cup of flour on a plate. Dredge each egg with flour covering the surface completely. 
  • 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.
  • 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.   
  • Remove the eggs from the hot oil and transfer into a plate lined with paper towel to remove excess oil. 
  • Serve while hot and skin still crispy with vinegar dip or special Kwek Kwek sauce.

Video

Notes

  • Vinegar Dip: ½ cup vinegar, (¼ cup water -optional), 1 small red onion-chopped finely, 1 teaspoon salt, ¼ teaspoon ground pepper, (1 hot chili, chopped-optional)
  • I used liquid food color, combining red and yellow to get the hue I like. Food color in powder form is also ok to use.
  •  You may also use annatto powder to color the batter. 

Nutrition

Calories: 91kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 25mg | Sodium: 297mg | Potassium: 67mg | Fiber: 0g | Sugar: 0g | Vitamin A: 15IU | Calcium: 26mg | Iron: 1.1mg