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Prep time
1 hour
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Cook time
5 minutes
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Serves
2
Author Notes
Kwek-kwek is an all-time favorite when it comes to street food. Quail eggs with orange coating dipped in sweet-spicy sauce or vinegar is mouth-watering, no wonder everyone loves kwek-kwek!
—Mr. Hugh's Kitchen
Ingredients
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12-20 pieces
quail eggs, hard boiled
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1 1/2 cups
all purpose flour
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1/2 cup
water
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2 cups
cooking oil
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1/2 teaspoon
salt
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1/2 teaspoon
orange food color
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2 cups
water
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3 teaspoons
soy sauce
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1/2 cup
brown sugar
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2 teaspoons
cornstarch
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2 teaspoons
flour
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1 piece
onion, minced
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3
garlic, minced
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3 pieces
siling labuyo, chopped
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1/2 teaspoon
salt
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1/2 teaspoon
ground pepper
Directions
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Put the quail eggs into a pot with water. Bring into a boil until eggs are fully cooked (hard boiled). Peel off the egg skin and set aside.
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In a bowl, mix flour, a pinch of food color, and salt with water. Make sure that you do not put too much water in the flour, as it will make the mixture too runny and it will not stick with the eggs.
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Put the peeled eggs into the flour mixture and cover each egg with flour. Heat oil in a deep frying pan.
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Using 2 spoons, carefully put each kwek-kwek into the hot oil. Make sure that the eggs are fully covered with flour mixture. Remove from cooking once kwek-kwek floats. Set aside.
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In a saucepan, mix water, soy sauce, brown sugar, flour, and cornstarch. Stir well until flour, cornstarch, and sugar are dissolved.
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Put over medium heat and bring into a boil. Stir constantly to avoid burning.
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Once boiling, put onion, garlic, and siling labuyo. Let it boil until it thickens.
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The sauce is ready when the mixture is thick. Transfer into a serving bowl. Skewer the kwek-kwek, dip it into the sauce and enjoy!
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