Kwek-Kwek is made of quail eggs coated with an orange batter and deep-fried to golden perfection. This popular Filipino street food is fun to eat and delicious served with a spicy special dipping sauce.

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How to Make Kwek-Kwek

✅Ingredients

36 pieces quail eggs, hard-boiled and peeled
1 cup flour
1 packet (8 grams or about 1 1/2 teaspoons) Magic Sarap seasoning powder
1 teaspoon orange food coloring powder or annatto powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
canola oil

For the Vinegar Sauce
1/2 cup vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon soy sauce
4 Thai chili peppers, stemmed and chopped

✅Ingredients

2 cups water
1/3 cup soy sauce
1 cup brown sugar
1 head garlic, peeled and minced
1/4 cup shallots, peeled and chopped
4 Thai chili peppers, stemmed and chopped
1 tablespoon flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper

✅Instructions

In a large bowl, combine flour, Magic Sarap seasoning, orange food coloring, salt, and pepper. Whisk until blended.

Add water and whisk until thick, smooth, and evenly colored. Use immediately or let stand for 4 to 5 hours.

In a deep pan over medium heat, heat about 2-inch of oil to 350 F.

In a shallow dish, place remaining 1/4 cup flour. Individually dredge egg in flour and then dip 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. Serve immediately with choice of dipping sauce.

For the Vinegar Sauce

In a saucepan, combine vinegar, ketchup, brown sugar, soy sauce, and chili peppers.

Over medium heat, bring to a simmer, stirring occasionally, and cook for about 3 to 5 minutes or until sugar is dissolved.

For the Special Sauce

In a saucepan, combine water, soy sauce, garlic, shallots, chili pepper, brown sugar, flour, cornstarch, salt, and pepper. Stir well until well blended and smooth.

Over medium heat, bring to a boil, stirring regularly, for about 3 to 5 minutes or until thickened. The sauce will thicken more as it cools.

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