Kwek-kwek
Ingredients
- 1 tablespoon flour
- 36 pieces quail eggs, hard-boiled and peeled
- 1 1/4 cup flour
- 1 packet (8 grams or about 1 1/2 teaspoons) Magic Sarap seasoning powder
- 1 teaspoon orange food coloring powder or annnato powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cold water
- oil
- 1/2 cup vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 4 Thai chili peppers ( stemmed and chopped)
- 2 cups water
- 1/3 cup soy sauce
- 1 cup brown sugar
- 1 head garlic (peeled and minced)
- 1/4 cup shallots (peeled and chopped)
- 4 Thai chili peppers (stemmed and chopped)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Steps
- 1
In a deep pan over medium heat, heat about 2-inch of oil to 350 F.
- 2
In a large bowl, combine 1 cup of the flour, Magic Sarap seasoning, orange food coloring, baking powder, salt, and pepper. Stir until well distributed.
- 3
Add water and stir until thick, smooth, and evenly colored.
- 4
In a shallow dish, place the remaining 1/4 cup flour. Individually dredge the egg in flour and then dip using a fork in the orange batter to fully coat.
- 5
Carefully place the battered egg in the hot oil. Repeat with remaining eggs.
- 6
Deep-fry for about 2 to 4 minutes or until golden brown and crisp, turning on sides as needed.
- 7
With a slotted spoon, remove eggs from the pan and drain on a wire rack set over a baking sheet. Serve immediately with choice of dipping sauce.
- 8
In a saucepan, combine vinegar, ketchup, brown sugar, soy sauce, and chili peppers.
- 9
Over medium heat, bring to a simmer, stirring occasionally, and cook for about 3 to 5 minutes or until sugar is dissolved.
- 10
In a saucepan, combine water, soy sauce, garlic, shallots, chili pepper, brown sugar, flour, cornstarch, salt, and pepper. Stir well until well blended and smooth.
- 11
Over medium heat, bring to a boil, stirring regularly, for about 3 to 5 minute or until thickened. The sauce will thicken more as it cools.