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Kwek-Kwek (Deep-Fried Quail Eggs)

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

Source and licence

"Kwek-Kwek (Deep-Fried Quail Eggs)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kwek-Kwek_(Deep-Fried_Quail_Eggs), revision 4508216), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kwek-Kwek_(Deep-Fried_Quail_Eggs)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4508216

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Philippines. Associated with Philippines by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.