Cookbook:Kwek-Kwek (Deep-Fried Quail Eggs)

| Cuisine of the Philippines

Kwek-kwek is a bite-sized and tempura-like street food of the Philippines.

Ingredients

 * Hard-cooked quail eggs, peeled
 * 1 cup water
 * 1 cup all-purpose flour
 * Orange food coloring or annatto
 * Vegetable oil

Equipment

 * Pot and stove or electric fryer
 * Whisk or other stirring implement
 * Slotted spoon or tongs

Procedure

 * 1) Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter.
 * 2) Dip the eggs in the batter to coat them completely.
 * 3) Heat several inches of vegetable oil in a deep pot. You're aiming for about 350°F (180°C).
 * 4) 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.
 * 5) Serve with spicy vinegar.

Notes, tips, and variations

 * The chicken egg variant is called tokneneng.