Prepare This Kwek-Kwek Recipe at Home
Kwek-Kwek is a common street food in the Philippines. It is made by coating boiled quail eggs with a red to orange batter and deep-fried until crusty. Kwek-Kwek is best eaten with a vinegar dip or sweet to sour sauce. It is usually sold by street vendors with other fied foods like squid balls, fish balls, kikiam, fried squid among others.
The preparation is very easy, and you only need to mix the batter made from flour. You can opt to use a pancake mix for the batter for a more tasty breading. Just make the batter very thick and do not egg anymore – add water slowly until the right consistency is attained.
Boiled quail eggs, peeled (you can also purchase cooked quail eggs in can)
Anatto powder (Atsuete powder) or orange-red food color
Salt and ground black pepper to taste
Cooking oil to fry
- Dissolve the anatto powder in very small amount of warm water.
- Combine flour, baking soda, salt and ground black pepper.
- Add the water gradually to dry ingredients and mix until dissolved.
- Adjust the consistency accordingly.
- Add the coloring to desired intensity of color.
- The batter should be thick enough to coat the quail eggs.
- Dredge the quail eggs prior to coating with the batter.
- Make sure that the quail eggs is covered with enough batter.
- Use a spoon to put each pieces into hot cooking oil.
- Deep fry just enough to cook the batter and do not allow to brown.
- Serve with vinegar deep or preferred sweet and sour sauce.