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Crispy Kwek Kwek

4.3
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
12 servings
Snack Filipino
Crispy Kwek Kwek
Ingredients
  • 12 quail eggs
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons soy sauce
  • 1/2 cup water
  • 1 drop yellow food coloring
  • 1 drop red food coloring
  • 1 cup all-purpose flour
  • salt and freshly ground black pepper to taste
  • oil for deep frying
  • 1/4 cup cornstarch
  • bamboo skewer
Instructions
1
Place the eggs in a saucepan, making sure they are fully submerged under water.
2
Bring the water to a rolling boil and then gradually decrease the heat to a moderate level, ensuring the water continues to simmer.
3
Cover the saucepan with a lid and let it cook for 4 minutes, allowing the eggs to reach their desired level of doneness.
4
Immediately remove the saucepan from the heat source and let it sit, still covered, for 2 minutes to allow the eggs to cool slightly.
5
Submerge the eggs in a bowl of cold water and let them cool down to room temperature before peeling.
6
In a separate saucepan, combine the rice vinegar, ketchup, brown sugar, and soy sauce.
7
Heat the mixture over medium heat, stirring constantly until the sugar has fully dissolved and the sauce is smooth.
8
Allow the sauce to cool down completely before proceeding with the recipe.
9
In a separate bowl, whisk together the flour, salt, and pepper until well combined.
10
Gradually add the orange-colored water to the bowl with the dry ingredients, stirring until there are no lumps or clumps.
11
Heat a wok over medium-high heat, bringing the oil to a temperature of 375 degrees F (190 degrees C).
12
Dip each egg into the orange batter, making sure it is fully coated.
13
Using a bamboo skewer, gently poke holes in the egg and then carefully drop it into the hot oil.
14
Deep-fry the eggs until the batter is crispy and golden brown, flipping them over halfway through the cooking time.
15
Use a slotted spoon to remove the eggs from the oil and drain them on paper towels.