Kwek-Kwek Recipe (Fried Quail Egg)

Kwek-Kwek is a popular Filipino street food made by deep-frying quail eggs coated in a bright orange batter. Crispy on the outside and soft inside, they're often sold by street vendors and paired with a sweet, sour, or spicy vinegar-based sauce. It’s a nostalgic favorite for many Filipinos and a fun snack to recreate at home.

Ingredients:

For the kwek-kwek:

18 to 20 quail eggs
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup cold water (add more as needed)
A few drops of orange food coloring (or annatto powder diluted in water)
Oil for deep frying

For the dipping sauce (optional but recommended):

1/2 cup vinegar
3 cloves garlic, minced
1 small red onion, chopped
1 teaspoon sugar
Salt and pepper to taste
Chili flakes or chopped red chili (optional for heat)

Instructions:

Boil and Peel the Quail Eggs
Bring a small pot of water to a boil. Gently add the quail eggs and boil for 3 to 4 minutes. Remove and cool in an ice bath or under cold water, then carefully peel. Set aside.
Prepare the Batter
In a mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper. Slowly add cold water and mix until smooth. Add food coloring until you get the iconic bright orange hue. The batter should be thick enough to coat the eggs.
Coat the Eggs
Lightly dust the peeled eggs with a bit of flour (this helps the batter stick). Then dip each egg into the orange batter, coating it completely.
Deep Fry
Heat enough oil in a deep frying pan or pot over medium heat. Once hot, gently lower the coated eggs into the oil. Fry in batches to avoid overcrowding. Cook for about 2 to 3 minutes or until the batter is golden and crispy. Drain on paper towels.
Make the Sauce (optional)
In a small bowl, mix vinegar, garlic, onion, sugar, salt, pepper, and chili (if using). Let it sit for 10–15 minutes for the flavors to meld.
Serve
Serve the kwek-kwek hot with dipping sauce on the side. You can also enjoy it with a sweet and spicy thick sauce or a banana ketchup-based dip.

Tips:

For extra crunch, double-fry the kwek-kwek: fry once until light golden, remove, then fry again until crisp.
You can use annatto (atsuete) oil as an alternative natural food color.
Make it a party platter with fish balls, squid balls, and tokneneng (the large version made with chicken or duck eggs).