Kwek Kwek

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Kwek-Kwek

by Greggy Soriano

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Preparation and Cooking Time: 20 minutes

Yield: 4-6 servings (3 quail eggs each skewer)

Ingredients:

The Kwek Kwek

• 18 boiled quail eggs, (I like the canned quail eggs, it's much faster)

• 1/4 cup cornstarch (for dredging)

• 1 cup flour

• 4. tbsp. cornstarch (for batter)

• 3/4 cup to 1 cup beer or soda water

• 1 tsp. baking powder

• 1 tsp. anatto powder or turmeric powder

• 1 tsp. salt

• 1 tsp. ground black pepper

• 3-4 cups cooking oil for frying

The Sauce:

• 1 cup coconut vinegar

• 1 Tbsp. soy sauce

• 1 Tbsp. Worcestershire sauce

• 1 Tbsp. sugar

• 4 cloves garlic, minced

• 1/2 small onion, minced

• 1/4 tsp. ground black pepper

• 3 Thai chili peppers, chopped or whole/to taste for desired spiciness

• salt to taste

Directions:

The Kwek Kwek:

1. Place the cornstarch in a zipper bag and dredge the boiled quail eggs until completely coated. Set aside.

2. In a large bowl, combine flour, 4 Tbsp. corn starch, baking powder, salt, and pepper then mix thoroughly.

3. Dissolve the anatto powder in 2 Tbsp. warm water then pour-in the mixing bowl with the other ingredients. Mix well.

4. Add all the quail eggs in the mixing bowl and coat with the batter.

5. Heat oil in pan to 350F.  Deep-fry the quail eggs by scooping them from the batter, using a spoon. Fry until golden and crisp.  They should be floating to the top.

6. Serve with vinegar dipping sauce and enjoy!

The Sauce:

1. Heat vinegar in a small pot, until it comes to a boil.  Add vinegar, salt, and stir until dissolved.

2. Turn off heat and add to a mason jar with the other ingredients: soy sauce, Worcestershire, minced garlic, onion, ground black pepper, and Thai chilis.

3. Use a dipping sauce for Kwek-Kwek, Fishballs and other Filipino street foods.

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Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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