Kwek-Kwek
Quail eggs in a shocking orange batter, sold on street corners and eaten off a stick with vinegar dripping down your wrist. Bright, crunchy, and completely unserious in the best way.
- Total time
- 17 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
If starting from raw, boil the quail eggs for 4 minutes, then plunge them into cold water and peel - they should be fully set through, whites and yolks.
Whisk the flour, cornflour, annatto, salt, baking powder and water into a smooth batter about as thick as double cream.
Toss the peeled eggs in the 2 tbsp dusting flour so the batter has something to grip.
Heat the oil to 175C, then dip the eggs one at a time and lower them in, frying 6 at a time for 2 to 3 minutes until the coating is crisp and vivid orange.
Drain on a rack and serve immediately on skewers with the vinegar, shallot and chilli dip.
Read all that and thought “absolutely not”?
Completely fair. Kwek-Kwek is sitting in the Filipino kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Filipino kitchen
Sweet, sour and salty, all turned up at once.