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Kwek-Kwek with Soy-Vinegar Dip

Kwek-Kwek is a popular street food in the Philippines. The quail eggs are boiled, peeled off and then fried with batter until crispy.
Course Snack
Cuisine Filipino

Ingredients
  

  • 24 pcs Quail eggs
  • Water for boiling, about 1 inch in depth, just enough to fully cover the quail eggs
  • Ice-cold water after boiling the eggs, transfer to a bowl with ice cold water
  • 3 tablespoons All purpose flour To coat the peeled off quail eggs before putting on the batter

Orange-Colored Batter

  • 3/4 cup All purpose flour
  • 1/2 teaspoon Salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 1 teaspoon Annato powder for the orange color to make the kwek-kwek looks more appetizing
  • 2 tablespoons Corn starch to make the kwek-kwek crispy
  • 1 cup Water

Soy Vinegar Dip

  • 1/8 Cup Soysauce I used Marca PiƱa Soysauce ( not an ad)
  • 3/4 cup Vinegar
  • A pinch Ground black pepper or to taste
  • 2 tablespoons White Sugar or to taste
  • 1 tablespoon Onions chopped, you may use red, white or yellow onions, whichever you prefer
  • 3 cups Cooking oil for frying

Optional Ingredients

  • Red Chili Peppers or chili flakes Can be added on the Soy-Vinegar dip according to taste
  • Magic Sarap or Chicken Broth cube Can be added on the batter to add more flavor, add according to taste

Instructions
 

Boil the Quail Eggs

  • Fill the pot with water just enough to cover the quail eggs ( about 1 inch in depth). DO NOT put the eggs yet.
  • Place the pot on the stove top over medium heat.
  • Wait for the water to reach gentle rolling boil ( Simmering boil)
  • Place the eggs on the pot
  • Boil the eggs for 2-3 minutes
  • Transfer the eggs on a bowl with ice cold water. Set aside for 10-15 minutes.
  • Crack, roll and peel the eggs. Wash off the cracked eggshells in a bowl of water
  • Put the eggs in a bowl with 3 tablespoons of all purpose flour

Prepare the Batter

  • In a bowl, mix the all purpose flour, salt, ground black pepper, water annd cornstarch. Mix until well blended
  • Place the flour-coated quail eggs on the batter
  • Fully cover the eggs with batter. Set aside.

Prepare the Soy-Vinegar Dipping Sauce

  • In a bowl, mix the Soysauce, Vinegar, ground black pepper, sugar and onions. Mix until sugar is dissolved. Set aside.

Fry the Battered Quail Eggs

  • Heat the 3 cups of cooking oil on a pan. Add more cooking oil to deep fry.
  • Deep-fry the eggs for 1-2 minutes. If not deep- fried, fry each side for 1-2 minutes

Serve and enjoy!

  • Serve the kwek-kwek in bamboo sticks for the street food vibe
  • Serve with the soy-vinegar dip, vinegdip or fishball sauce
Keyword itlog ng pugo, kwek-kwek, kwekkwek, quail eggs, tokneneng