Philippines
Kwek-Kwek (Deep-Fried Quail Eggs)
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Sign in| Cuisine of the Philippines Kwek-kwek is a bite-sized and tempura-like street food of the Philippines.
Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- Hard-cooked quail eggs, peeled
- 1 cup water
- 1 cup all-purpose flour
- Orange food coloring or annatto
- Vegetable oil
Method
- Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter.
- Dip the eggs in the batter to coat them completely.
- Heat several inches of vegetable oil in a deep pot. You're aiming for about 350°F (180°C).
- Add the coated eggs to the hot oil, and deep fry until very light golden and cooked through. Remove from the oil and drain off any excess.
- Serve with spicy vinegar.