Kwek Kwek with Sawsawan is a Pinoy street vendor food made with boiled quail eggs in a deep-fried batter. Served with sawsawan dip on the side.
Kwek Kwek are quail eggs, coated in an orange batter and deep fried until light and crispy. Served on a stick with Sawsawan with vinegar sawsawan dip on the side.
Info
Serving Size: 6
Cook Time: 30 minutes
Ingredients
15 boiled quail eggs
Bowl of cold water
Skewers
2 cups vegetable oil
For Batter:
1 cup flour
3 tbsp cornstarch
1 cup warm water
1 tbl Mama Sita annatto powder
½ tsp salt
½ tsp ground black pepper
For Sawsawan:
¼ cup Datu Puti soy sauce
2 tbl Datu Puti white vinegar
2 tbs water
½ tbsp QFC 100% Calamansi Extract (juice)
ground pepper
1 ½ tsp sugar to taste
2 siling labuyo, bird's eye chiles
1 medium diced tomato
1 medium diced red onion
Step 1: Combine for sawsawan
Mix the soy sauce, vinegar, water, calamansi juice, pepper, and sugar until the sugar has completely dissolved. Add the chiles, tomatoes, onions. Mix well and set aside.
Step 2: Boil quail eggs
Bring water to a rolling boil over medium heat. Boil room temperature quail eggs by lowering into pot with spoon for 3 1/2 - 4 minutes to hard boil. Move to bowl of cold water with ice cubes.
Step 3: Dredge
Place cornstarch in a bowl and dredge the boiled quail eggs. Set the eggs aside.
Step 4: Combine
In a small mixing bowl, combine the flour, salt and pepper and mix thoroughly. Dilute the annatto powder in the warm water and combine with other dry ingredients. Mix well.
Step 5: Fry
Heat the vegetable oil in a large skillet. When the oil is hot, coat each egg with the batter and use a spoon to place them into the hot oil.
Step 6: Drain
Remove each egg from oil and place on paper towel to drain once cooked to a golden brown.
Serve immediately with vinegar dipping sauce! (Sawsawan)
Enjoy!
Let us know what you think in the comments about our Kwek Kwek with sawsawan recipe! How do you enjoy your Kwek Kwek?