Kwek-Kwek: Crispy Orange Quail Eggs with Vinegar Dip
Fairgrounds and afternoon snack stalls taught us two things: queue up, and double-dip the vinegar (just kidding — get your own cup!).
Ingredients
- 24 boiled quail eggs, peeled
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp annatto powder (achuete) for color
- 3/4 cup water (adjust for thick batter)
- Salt and pepper to taste
- Oil for deep frying
Instructions
- Whisk flour, cornstarch, baking powder, annatto, water, salt, and pepper into a thick batter.
- Dust eggs lightly with flour, then coat in batter.
- Deep fry until crisp and orange-golden.
- Serve with spiced vinegar or sweet-sour sauce.
Serving Tip
Best enjoyed with hot rice and shared with family.