Quail eggs are considered a delicacy in many countries, including Western Europe and Northern America. In some other countries, quail eggs are considered less exotic and can be found in their daily food. In the Philippines, kwek-kwek is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. Quail eggs are often believed to be high in cholesterol, but evidence shows their cholesterol levels are that of chicken eggs.
- 12 soft boiled quail eggs, peeled
- Cooking oil
- Skewer (optional)
- 1 cup plain flour
- 1/2 cup water
- Salt and pepper to taste
- Food colouring (orange preferred)
- 1/4 cup rice vinegar
- 4 tablespoon brown sugar
- 1/4 cup ketchup
- 2 teaspoon soy sauce
- Batter: Put a few drops of food colouring into the water. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour. Mix well and remove lumps.
- Eggs: Heat oil in wok until hot. Roll the peeled quail eggs into the cornflour then drop them into the batter so it’s fully covered and deep fry in hot oil until crispy.
- Sauce: Mix all the sauce ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
- Serve the kwek-kwek warm with sauce on the side. (some people serve it with spicy vinegar and chopped onion, chili, & cucumber)
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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