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.
- 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
- 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 Piña 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
- 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
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