Quail Kwek-Kwek
These Filipino deep fried quail egg bites (also called Tokneneng) are quick to make. The crispy thick batter around a soft, rich quail egg is the perfect flavour and texture combination.
The eggs:
- 12 cooked quail eggs
- 100g flour
- Cooking oil, for frying
- Batter:
- 150g flour
- 190 ml water
- 1 tablespoon of annatto powder
- 1/2 teaspoon of baking powder
- Large pinch of chilli powder
For the sauce:
- 1/2-1 chopped fresh chilli, sliced
- 1 spring onion, sliced
- 2 cloves of garlic, finely chopped
- 3 tablespoons of soy sauce
- 1 teaspoon of honey
- 1 tablespoon of white wine vinegar
Method
Preheat the cooking oil to 180C
Dilute the annatto powder in the water
Combine the dried ingredients and gradually stir in the water
Dip the eggs in plain flour, then the batter and fry immediately for 3-5 minutes
until golden
Serve immediately with the dipping sauce
For the sauce: Combine all the ingredients and season to taste
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