Kwek Kwek

Ingredients

Quail eggs

12, boiled and peeled

All-purpose flour

1/2 cup

Cornstarch

1/4 cup

Annatto powder

1 tablespoon

Ground black pepper

1/2 teaspoon

Salt

1/4 teaspoon

Water

3/4 cup (adjust for batter consistency)

Cooking oil

for deep frying

Soy sauce

for dipping

Vinegar

for dipping

Instructions

1. In a pot, bring water to a boil and gently add the quail eggs. Boil for about 5 minutes. Remove from heat, transfer to an ice bath to cool, and then peel off the shells carefully.
2. In a mixing bowl, combine the all-purpose flour, cornstarch, annatto powder, salt, and black pepper. Gradually add water while whisking until the batter is smooth and has a thick consistency.
3. In a deep pan or pot, heat cooking oil over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle immediately.
4. Dip each peeled quail egg into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
5. Carefully drop the coated quail eggs into the hot oil. Fry in batches to avoid overcrowding, cooking until they are golden brown and crispy, about 3-4 minutes.
6. Remove the fried quail eggs from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with a side of soy sauce and vinegar for dipping.