Kwek-Kwek

🧂 Ingredients

• 20 Quail eggs
• 150 g All-purpose flour
• 50 g Cornstarch(This helps achieve a crispier coating.)
• 1 tsp Orange food coloring(Adjust to achieve desired vibrant orange hue.)
• 120 ml Water(Or enough to form a thick batter.)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• for deep frying Vegetable oil(Approximately 3-4 cups, enough to submerge the eggs.)
• for serving Spiced vinegar dipping sauce(Store-bought or homemade. Typically includes vinegar, soy sauce, garlic, onion, chili, and sugar.)

👨‍🍳 Instructions

1. 1

   Prepare the quail eggs: Place quail eggs in a small saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat slightly and simmer for 5-7 minutes. Immediately drain and transfer eggs to an ice bath to stop the cooking. Once cooled, carefully peel the shells. Set aside.

   ⏱️ 15 minutes
2. 2

   Make the orange batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper. In a separate small bowl, combine the water and orange food coloring. Gradually pour the colored water into the dry ingredients while whisking continuously until a smooth, thick batter forms. The batter should be thick enough to coat the back of a spoon without dripping off too quickly. If it's too thick, add a little more water, a tablespoon at a time. If too thin, add a bit more flour.

   ⏱️ 5 minutes
3. 3

   Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 175°C (350°F). You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle and float to the surface immediately.

   ⏱️ 5 minutes
4. 4

   Coat and fry the eggs: Dip each peeled quail egg into the orange batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully lower the battered eggs into the hot oil, working in batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy kwek-kwek. Fry for 3-5 minutes, turning occasionally, until the batter is golden brown and crispy. The eggs should float and puff up slightly.

   ⏱️ 10 minutes
5. 5

   Drain and serve: Using a slotted spoon or spider strainer, remove the fried kwek-kwek from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve immediately while hot and crispy with your favorite spiced vinegar dipping sauce.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For extra crispy kwek-kwek, ensure the oil is at the correct temperature (175°C/350°F) before frying.
• ✓Don't overcrowd the frying pot; fry in batches to maintain oil temperature and achieve even crispiness.
• ✓The vibrant orange color is a signature of kwek-kwek, making it visually appealing street food.
• ✓The spiced vinegar dipping sauce is essential for balancing the richness of the fried eggs.

🔄 Variations

• Tokneneng: A similar dish using larger chicken or duck eggs, battered and fried.
• Spicy Batter: Add a pinch of cayenne pepper or chili powder to the batter for a spicy kick.
• Herb Infusion: Finely chopped chives or parsley can be added to the batter for subtle flavor and visual appeal.

🥗 Nutrition

Per serving