Crispy Golden Kwek Kwek

Ingredients

• 12 quail eggs 12 quail eggs
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder (adjust to taste) 1/4 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup water (120ml) 1/2 cup water (120ml)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 27g, 1g
• Protein: 7g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a medium saucepan, bring water to a boil. Gently add the quail eggs and cook for 5 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool.
2. 2.
   Once cooled, carefully peel the eggs and pat them dry with a paper towel.
3. 3.
   In a mixing bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, chili powder, salt, and black pepper. Mix well.
4. 4.
   Gradually add water to the dry ingredients, whisking until you achieve a smooth batter consistency.
5. 5.
   Heat vegetable oil in a deep pan or pot over medium heat.
6. 6.
   Dip each quail egg into the batter, ensuring it is fully coated. Use a fork or slotted spoon to gently place the coated egg into the hot oil.
7. 7.
   Fry the eggs in batches for about 3-4 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
8. 8.
   Serve the Crispy Golden Kwek Kwek hot with a side of vinegar dipping sauce.

Treat your ingredients with care...

• Quail eggs — Gently lower the eggs into boiling water to prevent them from cracking. Cooling them in ice water makes them easier to peel.

Tips & Tricks

• For an extra kick of spice, add a pinch of cayenne pepper to the batter.
• Make sure the oil is hot enough before frying to achieve a crispy texture.
• Serve with a side of vinegar dipping sauce for an authentic Filipino experience.
• If quail eggs are not available, you can use chicken eggs as a substitute, but adjust the cooking time accordingly.
• To make the dish more visually appealing, sprinkle some chopped green onions or cilantro on top before serving.

Serving advice

Crispy Golden Kwek Kwek is best enjoyed as a snack or appetizer. Serve them hot and crispy with a side of vinegar dipping sauce. They are perfect for sharing with friends and family.

Presentation advice

Arrange the Crispy Golden Kwek Kwek on a platter, garnished with fresh herbs like cilantro or parsley. Serve the vinegar dipping sauce in a small bowl alongside the eggs. The vibrant orange color of the eggs against the green herbs will make for an enticing presentation.