Table for TwoKwek-Kwek
Manila street food: quail eggs in a bright orange batter, fried crisp and dunked in a sweet-sour vinegar dip.
⏱ 30 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Quail eggs, 20, hard-boiled and peeled
- All-purpose flour, 100 g
- Cornstarch, 2 tbsp
- Annatto powder or paprika, 1 tsp
- Water, 150 ml
- Oil for frying
- Cane vinegar, 80 ml
- Onion, shallot & chili, finely chopped, for the dip
Steps
- Mix the vinegar with chopped onion, chili, a pinch of sugar and salt for the dip.
- Whisk flour, cornstarch, annatto, a pinch of salt and the water into a smooth orange batter.
- Toss the eggs in a little dry flour, then dip them in the batter.
- Fry in oil at 175°C for 1–2 minutes until crisp; drain and serve on skewers with the dip.
Cook it together: One of you peels the tiny eggs (patience!), the other makes the batter and the dip.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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