Crispy Kwek Kwek Recipe

Introduction

Crispy Kwek Kwek is a popular Filipino street food featuring boiled quail eggs coated in a flavorful, vibrant batter and deep-fried to golden perfection. This recipe delivers a crunchy, savory snack that’s perfect for sharing or enjoying anytime cravings strike.

Ingredients

• 1 cup flour (adds structure and crispiness)
• 1/2 cup cornstarch (for extra crunch)
• 1 teaspoon baking powder (helps batter puff up)
• 1/2 teaspoon salt (enhances flavor)
• 1/4 teaspoon pepper (adds subtle kick)
• 1 teaspoon annatto powder (gives color and flavor)
• 1 cup water (adjust for desired batter consistency)
• 2 cups oil (neutral oil with high smoke point)
• 12 pieces boiled, peeled quail eggs (main ingredient)

Instructions

1. Step 1: In a mixing bowl, combine the flour, half of the cornstarch, baking powder, salt, and pepper until well blended.
2. Step 2: In a separate cup, dissolve the annatto powder in water, then whisk this mixture into the flour mixture until smooth and uniform.
3. Step 3: Lightly coat each boiled quail egg by rolling it in the remaining cornstarch. This helps the batter stick better.
4. Step 4: Dip each cornstarch-coated egg into the batter, making sure it is completely covered, and let any excess batter drip off.
5. Step 5: Heat oil in a deep pan over medium heat until hot enough for frying (around 350°F or when a drop of batter sizzles).
6. Step 6: Carefully fry the battered eggs for 2 to 3 minutes until they turn golden and crisp.
7. Step 7: Remove the eggs from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
8. Step 8: Serve the crispy kwek kwek hot with your favorite dipping sauce for best enjoyment.

Tips & Variations

• For extra color, increase annatto powder slightly but don’t overdo as it can become bitter.
• Use neutral oils like vegetable or canola for frying to avoid overpowering the flavor.
• Try serving with spicy vinegar or sweet chili sauce for complementary dips.
• Ensure oil is hot enough before frying; too low temperature will make the batter soggy.

Storage

Store leftover kwek kwek in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until crispy again. Avoid microwaving to preserve the crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken eggs instead of quail eggs?

Yes, you can use small chicken eggs or even peeled boiled regular chicken eggs. However, quail eggs are traditional and provide a unique bite-sized experience.

What can I use as a dipping sauce?

Common dipping sauces include spiced vinegar, sweet and sour sauce, or sweet chili sauce. Feel free to experiment with your favorite flavors to complement the crunchy kwek kwek.

Crispy Kwek Kwek Recipe

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★★★★★

4.8 from 110 reviews

Crispy Kwek Kwek is a popular Filipino street food featuring boiled quail eggs coated in a vibrant orange annatto-flavored batter and deep-fried to golden perfection. This snack is delightfully crunchy on the outside while maintaining a soft, protein-packed egg inside, making it a flavorful and fun treat perfect for gatherings or quick bites.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 pieces 1x
• Category: Snack
• Method: Frying
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 cup flour (Adds structure and crispiness)
• 1/2 cup cornstarch (For extra crunch, divided use)
• 1 teaspoon baking powder (Helps batter puff up)
• 1/2 teaspoon salt (Enhances flavor)
• 1/4 teaspoon pepper (Adds subtle kick)
• 1 teaspoon annatto powder (Gives color and flavor)
• 1 cup water (Adjust for desired batter consistency)

Main Ingredients

• 12 pieces boiled, peeled quail eggs (Main ingredient)
• 2 cups oil (Neutral oil with high smoke point for frying)

Instructions

1. Prepare the dry batter mixture. In a mixing bowl, combine the flour, half of the cornstarch, baking powder, salt, and pepper until well blended.
2. Add color and liquid. In a separate cup, dissolve the annatto powder in water, then whisk this vibrant liquid into the flour mixture until you achieve a smooth batter with no lumps.
3. Coat the quail eggs. Lightly roll each boiled and peeled quail egg in the remaining cornstarch, ensuring an even, thin coating to help the batter stick better.
4. Batter the eggs. Dip each cornstarch-coated quail egg into the prepared batter, covering it completely, then allow any excess batter to drip off to avoid clumps.
5. Heat the oil. In a deep frying pan or pot, heat the oil over medium heat until it’s hot enough for deep frying—typically around 350°F (175°C).
6. Fry the eggs. Carefully place the battered quail eggs into the hot oil and fry for 2 to 3 minutes or until they turn a golden orange and develop a crisp outer layer.
7. Drain and serve. Remove the cooked eggs using a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce such as spiced vinegar or sweet chili sauce.

Notes

• Ensure the oil is at the correct temperature; too low and the batter will absorb oil and become greasy, too high and it will burn quickly.
• You can adjust the annatto powder amount to vary the color intensity of the batter.
• Quail eggs are delicate, so handle gently when rolling in cornstarch and battering.
• This recipe can be served as a snack or an appetizer and pairs well with spiced vinegar dipping sauce for authentic flavor.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Kwek Kwek, Filipino street food, crispy quail eggs, deep-fried eggs, annatto batter