Ingredients

  • Serves 4 people
  • For Kwek Kwek:

    24 pcs boiled quail eggs, deshelled

    250 g flour

    65 g cornstarch

    240 ml water

    3 to 4 drops orange food color 

    2 g salt

    2 g black pepper

    500ml cooking oil

    6 to 8 pcs bamboo skewers/sticks

     

  • For Manong’s Sauce: 

    400 ml water

    120 ml soy sauce

    60 ml vinegar

    6 cloves garlic, minced

    1 medium-sized red onion, chopped

    2 to 3 pcs red finger chilies, chopped

    175 g brown sugar

    2 g black pepper

    30 g flour

Kwek Kwek
Recipe Courtesy of
Asian Food Network

Kwek Kwek

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A popular Filipino street food, Kwek Kwek are boiled quail eggs dipped in a vibrant orange batter before they are deep-fried until crispy. In the Philippines, you can usually find them amongst other fried goodies such as fish balls and chicken balls. Due to the bite-sized nature of the quail eggs, Kwek Kwek is ideal as a snack for tea time or even throughout the day - just don’t forget to have the special Manong’s Sauce at the ready to dip them in!
  • Easy
  • 15 min
  • 15 min
  • 15 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 15 min
  • 15 min
  • 15 min

Instructions

  1. Prepare and cook the Manong’s sauce

    • In a medium saucepan, combine 400 ml water, 120 ml soy sauce, 60 ml vinegar, 6 cloves of minced garlic, 1 medium chopped red onion, 2 to 3 chopped red finger chilies, 175 g brown sugar, 2 g black pepper and 30 g flour, and whisk until well-blended.
    • Next, place the pan over medium heat and bring it to a boil.
    • After it starts boiling, turn the heat down to low and allow it to simmer for 5 minutes or until it has thickened.
    • Once it has thickened, pour the sauce into a jar.


  2. Preparing the quail eggs

    • In a pot, fill it with enough water to bring it a boil. Add in 24 pcs of quail eggs and let it boil and cook for 5 minutes.
    • After the eggs are cooked, peel the eggs and dredge them in 50g flour. Set aside.
    • In a separate bowl, add 200g flour, 65g cornstarch, 240ml water, 3 to 4 drops of orange food color, 2g salt and 2g pepper and mix until lump-free.
    • Dip the eggs in and evenly coat it with the batter.
    Preparing the quail eggs


  3. Frying the Kwek Kwek

    • Heat oil in a frying pan over medium-high heat, 175C.
    • Using a spoon, gently place the quail eggs into the hot oil and fry by batches of 4 to 5 pieces for 2 to 3 minutes.
    • Place fried quail eggs on an oil draining tray to drain excess oil.
    • With the bamboo skewers, pierce 3 to 4 pcs of Kwek Kwek in a stick.
    Frying the Kwek Kwek


Plate and Serve!

Plate the Kwek Kwek and serve hot with a side of Manong’s sauce.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • For Kwek Kwek:

      24 pcs boiled quail eggs, deshelled

      250 g flour

      65 g cornstarch

      240 ml water

      3 to 4 drops orange food color 

      2 g salt

      2 g black pepper

      500ml cooking oil

      6 to 8 pcs bamboo skewers/sticks

       

    • For Manong’s Sauce: 

      400 ml water

      120 ml soy sauce

      60 ml vinegar

      6 cloves garlic, minced

      1 medium-sized red onion, chopped

      2 to 3 pcs red finger chilies, chopped

      175 g brown sugar

      2 g black pepper

      30 g flour

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