Kwek Kwek without Baking Powder
Kwek Kwek is a famous Filipino street food made with boiled quail eggs coated in orange batter and deep-fried to perfection. Many Filipinos enjoy this delicious snack, a common sight in busy streets in the Philippines.
small saucepan
Deep frying pan
Fork
Mixing bowl
- 20 pieces Quail Eggs
- 2 cups water
- 2 tbsp cornstarch
- 2 cups cooking oil
Kwek Kwek Batter Ingredients
- 1 tsp Annato Powder
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 cup All Purpose flour
- 1 cup water
- 1/4 cup Cornstarch
- 1/4 tsp Orange food color,optional
Cook the Quial Eggs
Place the quail egg into a small saucepan and add two cups of water. Turn the fire to medium-low and let the quail eggs cook for six minutes.
When done dip the egg in a bowl with iced water and let the egg sit for three minutes. Remove the water and peel the eggs and pat dry using a paper towel.
Sprinkle the egg with two tablespoons of cornstarch and make sure the eggs are coated.
How to Make Kwek Kwek Batter
Place all-purpose flour, one-fourth cup of cornstarch, water, and spices into the bowl. Add the water and mix the batter until it is smooth. Add the orange food color if using.
Deep fry the Quail Eggs
Add cooking oil to a deep frying pan and let the oil temperature reach 350 F. You can use a candy thermometer to check the temperature or you can drop a small amount of batter to the oil. If the oil sizzles, it is ready.
Drop the eggs into the batter and let the batter coat the eggs. Scoop out the eggs using a fork and let the excess batter drain by using a fork.
Gently drop the eggs into the hot oil and let the egg cook until they are crispy. Remove the eggs using a slotted spoon and drain the excess oil using a paper towel.