Kwek-Kwek (Deep-Fried Quail Eggs)
Cuisine of the Philippines Kwek-kwek is a bite-sized and tempura-like street food of the Philippines.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
The chicken egg variant is called tokneneng.
Adapted from the source recipe's notes.Method
- 01
Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter.
- 02
Dip the eggs in the batter to coat them completely.
- 03
Heat several inches of vegetable oil in a deep pot. You're aiming for about 350°F (180°C).
- 04
Add the coated eggs to the hot oil, and deep fry until very light golden and cooked through. Remove from the oil and drain off any excess.
- 05
Serve with spicy vinegar.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC0, credited to Judgefloro; view original image record .
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