Kwek-Kwek

Ingredients

Measure and prepare everything before you begin cooking.

• 24 fresh quail eggs
• Water to boil the eggs, plus cold water for cooling
• 100 g plain all-purpose flour for batter
• 25 g cornflour (cornstarch) for batter
• 20 g plain flour for dusting the eggs
• ½ tsp baking powder
• ½ tsp fine salt
• ¼ tsp ground black pepper
• 130 ml cold water for batter, plus 1–2 tbsp if needed
• ½ tsp annatto powder, or food-grade orange colouring used according to its label
• Neutral cooking oil, enough for a 4–5 cm depth in a deep pan
• 80 ml cane vinegar or unsweetened rice vinegar for the dip
• 40 ml water for the dip
• ½ small red onion, finely diced
• 1 small chilli, finely sliced, optional
• 1 tsp sugar for the dip
• ¼ tsp fine salt for the dip

Instructions

1. 1

   Bring a saucepan of water to a boil, then lower the quail eggs gently into it. Cook for about 4 minutes, until both whites and yolks are firm. Cool in cold water, crack the shells and peel carefully. Check one egg if unsure; dry peeled eggs thoroughly.

2. 2

   Make the dip by stirring vinegar, 40 ml water, diced onion, optional chilli, sugar and the dip salt in a clean bowl. Keep it covered while preparing the eggs. Use separate small dipping bowls when serving.

3. 3

   Whisk 100 g flour, cornflour, baking powder, ½ teaspoon salt, pepper and annatto or colouring in a bowl. Gradually whisk in 130 ml cold water. The batter should coat an egg in a thick, continuous layer; add extra water a teaspoon at a time only if too stiff.

4. 4

   Put the dusting flour on a plate and roll the dry eggs lightly in it. Heat the oil to about 175°C in a deep pan, leaving ample space above the oil; never fill the pan more than halfway. Have a wire rack ready and keep water away from the hot oil.

5. 5

   Coat a few eggs in batter using a spoon or fork, let excess drip off and lower them carefully into the oil. Fry for about 2–4 minutes, turning gently, until the coating is crisp and cooked through. Work in small batches and let the oil return to temperature between them.

   

6. 6

   Lift onto the rack and let excess oil drain. Serve while hot with the vinegar dip or the sauce from our Fish Balls with Manong Sauce recipe. Skewers are optional: remove sharp sticks before serving young children and cut eggs into suitable pieces.