Kwek-Kwek
Hard-boiled quail eggs coated in an orange batter and deep-fried.
Contains common allergens
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Instructions
- 1
Boil the Eggs: Place the quail eggs in a pot and cover with water. Bring to a rolling boil, then turn off the heat and let them sit for 5 minutes. Transfer immediately to an ice bath to stop cooking and make peeling easier. Peel all the eggs and pat them completely dry.
- 2
Dust the Eggs: Place 2 tablespoons of cornstarch in a bowl or ziplock bag. Add the peeled eggs and toss to coat them in a thin, even layer of starch (this helps the batter stick).
- 3
Make the Orange Batter: In a mixing bowl, whisk together the flour, remaining 1 tablespoon of cornstarch, salt, pepper, and annatto powder. Gradually whisk in the water until you achieve a smooth batter that is thick enough to coat the back of a spoon (similar to pancake batter).
- 4
Heat the Oil: Heat the cooking oil in a deep saucepan over medium-high heat until it reaches 350°F (175°C).
- 5
Coat and Fry: Dip the dusted quail eggs into the orange batter, ensuring they are fully coated. Carefully drop them into the hot oil one by one. Fry for 2-3 minutes until the batter is crispy and puffed.
- 6
Drain: Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauce.
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