Kwek kwek is a popular Filipino street food. It is a delicacy where quail eggs are coated in an orange batter and deep-fried till golden brown. Recreate this delicious Filipino street food with our kwek kwek recipe. Kwek kwek is often enjoyed by dipping it into spicy vinegar dip or sweet and sour sauce! What’s more, you can also use canned quail eggs for this kwek kwek recipe if you’re too busy to cook your own.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 12 servings
Ingredients
125g of flour
8g of Magic Sarap seasoning powder
5g of orange food colouring powder
3g of salt
3g of pepper
236ml of water
Canola oil for deep frying
36 quail eggs, hardboiled and peeled
For Vinegar Sauce:
118ml of vinegar
118ml of ketchup
55g of brown sugar
15ml of soy sauce
4 Thai chilli, chopped
For Special Sauce:
470ml of water
80ml of soy sauce
1 whole garlic, minced
50g of shallots, chopped
4 Thai chilli, chopped
220g of brown sugar
15g of flour
15g of corn flour
2.5g of salt
2.5g of pepper
Equipment
1 large bowl
1 whisk
1 deep frying pan
1 food thermometer
1 shallow plate
1 slotted spoon
1 wire rack
Baking sheet
1 saucepan
Directions
Add 30g of flour, Magic Sarap seasoning powder, orange food colouring powder, salt, and pepper into a large bowl. Whisk until it is well blended.
Add water and whisk until the batter is thick and smooth. Set aside.
Pour enough oil into the frying pan to cover the quail eggs. Heat it over medium heat until 176°C.
Pour the remaining 95g of flour into a shallow plate. Cover the quail eggs in flour, then dip them in the orange batter.
Gently place the battered eggs into the hot oil. Repeat this process, but do not overcrowd the frying pan to prevent the oil temperature from dropping.
Deep fry the quail eggs until golden brown and crisp.
Meanwhile, place the wire rack over a baking sheet.
Remove the eggs with the slotted spoon and transfer them to the wire rack to cool.
Vinegar Sauce:
Combine vinegar, ketchup, brown sugar, soy sauce, and chopped Thai chilli in a saucepan.
Heat the mixture over medium heat, bring it to a simmer while stirring occasionally.
Cook the sauce for 3 to 5 minutes or until the sugar dissolves.
Special Sauce:
Combine the water, soy sauce, garlic, shallots, chopped Thai chilli, brown sugar, flour, corn flour, salt, and pepper in a saucepan. Stir well until smooth.
Heat the mixture over medium heat, bring it to a boil, and stir regularly.
Cook the sauce for 3 to 5 minutes or until thickened. Note that the sauce will thicken as it cools.
Tips for Delicious Kwek Kwek
The consistency of your wet mixture should be like a pancake batter. When pouring water into the flour mixture, remember to do it slowly and whisk vigorously.
Remember to use enough oil when deep frying the quail eggs. The oil must completely cover the eggs. Additionally, the oil temperature should remain between 176°C to 190°C.
Check the oil temperature with a food thermometer. Too hot and the batter will burn before cooking. Too low and the batter will absorb a lot of oil.
Lastly, place the kwek kwek on a wire rack over a baking sheet to drain the excess oil.
Missing some ingredients?
If you don’t have everything you need, visit pandamart! We have a wide range of produce you could shop from. Anything from quail eggs to Magic Sarap seasoning powder! Add your ingredients to the cart, check out, and wait for our drivers to deliver your ingredients.
