Kwek Kwek
Making Kwek Kwek is simple and easy. In this recipe, the quail eggs are covered with orange batter then deep-fried. The thick orange batter is made with flour, cornstarch, water, and orange food coloring instead of the traditional annatto powder for the remarkable orange color.
Servings: 1
Calories: 600kcal
Cost: $5
Ingredients
- 24 pcs quail eggs
- 1 cup all-pupose flour
- 1/4 cup cornstarch
- 1 cup water
- 1/4 tsp food coloring orange
- 1/2 - 1 cup cornstarch for dredging
- 1/2 tsp baking powder
- 1/2 tsp pepper black ground
- 1 tsp salt
- 1 - 2 cups cooking oil for deep frying
Instructions
- In a deep pan, boil the quail eggs for 15 - 20 minutes (it should be hard-boiled).
- Transfer the boiled eggs to a bowl of cold water for easy peeling. Peel the quail eggs then set aside.
- For the batter, pour 1 cup of all-purpose flour into a large bowl.
- Add 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon of baking powder, 1/2 teaspoon of black ground pepper, and 1 cup of water.
- Mix to combine the ingredients well. Add water as needed.
- Once you achieved the thick texture of the batter add and mix 1/4 teaspoon of orange food coloring.
- Before frying prepare 1/2 - 1 cup of cornstarch, the batter, and quail eggs.
- In a deep, heat 1 - 2 cups of cooking oil in medium heat.
- Coat the quail eggs with cornstarch before dipping in the orange batter and then deep fry in for 2 - 3 minutes or until the orange coat turns crispy.
Video
Notes
Serve with vinegar dip with minced cucumber or onions.
Nutrition
Calories: 600kcal