Whenever I’m away from the Philippines I miss kwek kwek for my merienda. In the province about mid-afternoon when I’m craving a snack I can walk only about 10 metres and there is a shop selling these along with kikiam and fish balls. Delicious!
Kwek kwek are quail eggs which get coated in an orange batter and deep fried. Its then served with either a vinegary or a sweet dipping sauce. On the streets in the Philippines you can find these at any snack stall, however they are also easy to make at home.
The batter in which we cook the quail eggs is coloured orange with annatto, but its main purpose is to carry the flavour from the dipping sauce. I usually get both the vinegary and sweet dipping sauces as I can never decide which is best!
In Australia I have found a grocery shop which has tinned quail eggs which are perfect for cooking kwek kwek, if you are using fresh eggs you will first need to hard boil them then remove the shell.
- 24 quail eggs hardboiled and shell removed
- 1 cup plain flour
- 3 tbsp cornflour
- 1/2 tsp baking powder
- 1 tsp annatto powder
- 1 cup water
- salt and pepper
- 2 tbsp cornflour extra
- oil for frying
- To make the batter combine the flours, baking powder, annatto powder and water in a bowl. Whisk together, season with salt and pepper, then aside for 15 minutes to rest.
- Heat about 3cm of oil in a deep saucepan.
- Place the extra cornflour in a bowl. Take 6 to 7 eggs and dust in the cornflour then dip into the batter.
- Drain the excess batter and then carefully place the eggs into the hot oil. Fry for 4 to 5 minutes until they are golden and crispy.
- Remove the eggs with a slotted spoon then place into a metal sieve to drain excess oil.
- Repeat process with remaining eggs.
- Serve the kwek kwek hot with your favourite vinegary or sweet dipping sauce.