Kwek-Kwek

Name: Kwek-Kwek
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 24 oz can canned quail eggs, drained; 2/3 cup all-purpose flour; 1/4 cup cornstarch; 1/2 tsp baking powder; 2/3 cup water; 1/4 tsp turmeric powder; to taste salt and black pepper; 4 cups vegetable oil for frying; 1/2 cup vinegar sauce (for serving)

Quail eggs or fish balls in a crispy golden batter, a beloved Filipino street food that's trending for its satisfying crunch and savory flavor.

35 minEasyServes 4220 cal/serving

FilipinoAppetizerStovetopStandard

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Ingredients

24 oz can canned quail eggs, drained
2/3 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
2/3 cup water
1/4 tsp turmeric powder
to taste salt and black pepper
4 cups vegetable oil for frying
1/2 cup vinegar sauce (for serving)

Instructions

1

In a bowl, whisk together 2/3 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp turmeric powder, to taste salt and black pepper.
2

Gradually add 2/3 cup water while whisking until you have a smooth batter with a thin consistency.
3

Pat 24 oz can canned quail eggs, drained dry with paper towels.
4

Heat 4 cups vegetable oil for frying in a deep pan or wok to 350-375°F.
5

Dip each quail egg in the batter to coat completely, then carefully place in the hot oil.
6

Fry for 2-3 minutes until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
7

Serve hot with 1/2 cup vinegar sauce (for serving) on the side for dipping.

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Questions

How hot should the oil be for Kwek-Kwek?

For Kwek-Kwek, the frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Kwek-Kwek look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until golden brown on all sides.

Why pat it dry first in Kwek-Kwek?

Step 3 reads: "Pat 24 oz can canned quail eggs, drained dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is there a substitute for cornstarch in Kwek-Kwek?

The entry for Kwek-Kwek calls for 1/4 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Does Kwek-Kwek contain eggs?

Yes: 24 oz can canned quail eggs, drained. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Toyomansi sauce
Tsokolate drink
Nuoc Mam Cham sauce

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