Kwek-kwek is a popular Filipino street food made of quail eggs coated with an orange batter and deep-fried to golden perfection. It is often served with spicy vinegar or a special dipping sauce.
The traditional orange color comes from annatto powder but you can substitute it with orange food coloring.
According to legend, kwek-kwek was an accidental invention. A balut vendor in Cubao dropped some quail eggs on the ground. They then shelled it and dipped it in batter and fried them!
Kwek-kwek supposedly gets its name from an imitation of bird chirping. You can easily find it at any street food vendor in the Philippines.
I followed the recipe from Kawaling Pinoy but added a bit of sugar to my batter. Hope you enjoy!
Ingredients
- 2 cans quail eggs, drained
- 1 1/4 cup (150g) flour
- 1 cube (8g) of chicken bouillon
- 1 teaspoon orange food coloring or annatto powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cold water
- oil for frying
- wood skewers. optional
Vinegar Dipping Sauce
I recommend using a vinegar with chili peppers. You can make this yourself or find countless options at a Filipino grocery store.
What is annatto powder?
Annatto powder is derived from annatto seeds. According to Wikipedia, these seeds are from the achiote tree. They’re used quite often as a natural orange food coloring. I’ve used them in other Filipino dishes such as kare-kare.
If you’re in the US, it should be fairly easy to find in any local grocery store. Just look for it in the spices section or the hispanic foods section. It should be near the cinnamon and star anise. I would guarantee you could find it in any Hispanic or Asian grocery store.
Directions
1. In a deep pan over medium heat, heat oil to 350 F. Be sure to use enough oil to submerge the kwek-kwek. You can also use a deep fryer if you have one
2. In a large bowl, combine 1 cup of the flour, annatto powder (if using), baking powder, sugar, salt, and pepper. Stir until well distributed.
3. Mix the bouillon cube with the water. Add the chicken broth and stir. If using liquid food coloring, add it now. Keep stirring until the batter becomes thick, smooth, and evenly colored.
4. In a shallow dish, place the remaining ¼ cup flour. Individually dredge the quail egg in flour and then dip using a fork in the orange batter to fully coat.
5. Carefully place the battered egg in the hot oil. Repeat with remaining eggs.
6. Deep-fry for about 2 to 4 minutes or until golden brown and crisp, turning on sides as needed.
7. With a slotted spoon, remove eggs from the pan and drain on a wire rack set over a baking sheet. Skewer and serve immediately with choice of dipping sauce.
Recipe
Kwek-kwek
Ingredients
- 2 cans quail eggs, drained
- 1 ¼ cup (150g) flour
- 1 cube (8g) chicken bouillon
- 1 teaspoon orange food coloring or annatto powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup cold water
- oil for frying
- skewers optional
Instructions
- In a deep pan over medium heat, heat oil to 350 F. Be sure to use enough oil to submerge the kwek-kwek. You can also use a deep fryer if you have one
- In a large bowl, combine 1 cup of the flour, annatto powder (if using), baking powder, sugar, salt, and pepper. Stir until well distributed.
- Mix the bouillon cube with the water. Add the chicken broth and stir. If using liquid food coloring, add it now. Keep stirring until the batter becomes thick, smooth, and evenly colored.
- In a shallow dish, place the remaining ¼ cup flour. Individually dredge the quail egg in flour and then dip using a fork in the orange batter to fully coat.
- Carefully place the battered egg in the hot oil. Repeat with remaining eggs.
- Deep-fry for about 2 to 4 minutes or until golden brown and crisp, turning on sides as needed.
- With a slotted spoon, remove eggs from the pan and drain on a wire rack set over a baking sheet. Skewer and serve immediately with choice of dipping sauce.