Cookbook:Kwek-Kwek (Deep-Fried Quail Eggs)
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| Kwek-Kwek (Deep-Fried Quail Eggs) | |
|---|---|
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| Category | Filipino recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Cuisine of the Philippines
Kwek-kwek is a bite-sized and tempura-like street food of the Philippines.
Ingredients edit
- Hard-cooked quail eggs, peeled
- 1 cup water
- 1 cup all-purpose flour
- Orange food coloring or annatto
- Vegetable oil
Equipment edit
- Pot and stove or electric fryer
- Whisk or other stirring implement
- Slotted spoon or tongs
Procedure edit
- 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.
Notes, tips, and variations edit
- The chicken egg variant is called tokneneng.