Recipes - Other Recipes

Deep Fried Eggs (Kwek Kwek)
Kwek Kwek


Deep Fried Quail Eggs (Kwek Kwek) are a popular Filipino street food. Get the easy-to-make recipe for these crispy battered quail eggs. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Other Recipes









Ingredients:

16 pcs cooked quail eggs
3 tbsp corn starch
1 cup flour
½ tsp salt
½ tsp ground black pepper
1 tbsp anatto powder (turmeric or paprika powder can be used as a substitute)
¾ cup water
2 cups oil




Steps:
  1. Lightly dredge cooked quail eggs in corn starch and set aside.
  2. In a small bowl, mix together flour, salt and pepper. In another small bowl, dilute anatto powder in warm water and mix well with the flour mixture to form a batter.
  3. Put all the quail eggs into the batter mixture and coat well.
  4. Heat oil in a pan and immerse battered quail eggs into the oil and deep fry for 5 mins or until golden brown. Dish out and drain on paper towels.
  5. Serve hot with sweet chilli sauce.

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Deep Fried Eggs (Kwek Kwek)

Deep Fried Eggs (Kwek Kwek)

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Deep Fried Quail Eggs (Kwek Kwek) are a popular Filipino street food. Get the easy-to-make recipe for these crispy battered quail eggs. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Other Recipes
Ingredients

16 pcs cooked quail eggs
3 tbsp corn starch
1 cup flour
½ tsp salt
½ tsp ground black pepper
1 tbsp anatto powder (turmeric or paprika powder can be used as a substitute)
¾ cup water
2 cups oil

Instructions
  1. Lightly dredge cooked quail eggs in corn starch and set aside.
  2. In a small bowl, mix together flour, salt and pepper. In another small bowl, dilute anatto powder in warm water and mix well with the flour mixture to form a batter.
  3. Put all the quail eggs into the batter mixture and coat well.
  4. Heat oil in a pan and immerse battered quail eggs into the oil and deep fry for 5 mins or until golden brown. Dish out and drain on paper towels.
  5. Serve hot with sweet chilli sauce.

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