Kwek-Kwek
Orange quail eggs coated with an orange batter and deep-fried until batter is crispy.
- 24 pieces quail eggs (boiled and shelled)
- 1/3 – ½ cup MAYA All Purpose Flour (for dredging)
Batter
- 1 ¼ cup MAYA All Purpose Flour
- 3 tablespoons MAYA Cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- orange or yellow food color (as needed)
- oil (for frying)
Brown Dipping Sauce
- 1-2 tablespoons oil
- 1 medium-sized onion (finely chopped)
- 1 tablespoon garlic (minced)
- 1 ½ cups water
- 1/3 cup sugar
- 3-4 tablespoons soy sauce
- 2-3 tablespoons liquid seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons MAYA All Purpose Flour (dissolve in)
- 3 tablespoons water
Kwek – Kwek:
- Dredge hard-boiled quail eggs with flour then remove or dust-off any excess flour. Set aside.
- Prepare batter mixture by combining all the ingredients together until well mixed or until the batter become heavy and thick.
- Tint and mix the batter well with orange food color
- Dip the dredged quail eggs into the flour mixture make sure the eggs are fully covered with the batter.
- Spoon each egg and drop into a very hot oil and cook until batter is crispy.
- Best serve hot and with brown dipping sauce.
Brown Dipping Sauce:
- In a hot pan, pan sauté onion and garlic until translucent and aromatic.
- Add in the rest of the ingredients and frequently stir the mixture.
- Bring mixture to a boil until thick.
Notes for Kwek – Kwek:
You may arrange your fried kwek-kwek on a skewer before serving.
Prep time: 20 minutes
Cooking time: 10 minutes
Yield: 2 dozen
Notes for Brown Dipping Sauce:
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 ½ cups sauce
