Asian Breakfast & brunchbreakfastVegetarianPescatarianDairy-freeNo added sugar

Kwek-Kwek (Deep-Fried Quail Eggs)

Name: Kwek-Kwek (Deep-Fried Quail Eggs)
Yield: 1 servings
Cuisine: Asian
Ingredients: Hard-cooked quail eggs, peeled; 1 cup water; 1 cup all-purpose flour; Orange food coloring or annatto; Vegetable oil

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

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

If you eat

serving

533kcal · 27% of your day

Protein: 19 g · 16% of 120 g
Carbs: 96 g · 44% of 220 g
Fat: 7 g · 10% of 65 g

3 g
Fibre: 1 g
Sugar: 65 mg
Sodium: 410 g
Serving size

Estimate: 1 of 3 ingredients used an assumed weight or had no match.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 1 serving of about 412 g, the usual size for a breakfast dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

Hard-cooked quail eggs, peeled
1 cup water
1 cup all-purpose flour
Orange food coloring or annatto
Vegetable oil

Ingredients for 1 serving (410 g) · the original recipe

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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.
Stovetop
5
Serve with spicy vinegar.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.