Kwek – Kwek

Kwek – Kwek


Orange quail eggs coated with an orange batter and deep-fried until batter is crispy.



  • 24 pieces quail eggs boiled and shelled
  • 1/3 – ½ cup MAYA All Purpose Flour for dredging


  • 1 ¼ cup MAYA All Purpose Flour
  • 3 tablespoons MAYA Cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • orange or yellow food color as needed
  • oil for frying

Brown Dipping Sauce

  • 1-2 tablespoons oil
  • 1 medium-sized onion finely chopped
  • 1 tablespoon garlic minced
  • 1 ½ cups water
  • 1/3 cup sugar
  • 3-4 tablespoons soy sauce
  • 2-3 tablespoons liquid seasoning
  • ¼ teaspoon ground black pepper
  • 2 tablespoons MAYA All Purpose Flour dissolve in
  • 3 tablespoons water


Kwek – Kwek:

  1. Dredge hard-boiled quail eggs with flour then remove or dust-off any excess flour. Set aside.
  2. Prepare batter mixture by combining all the ingredients together until well mixed or until the batter become heavy and thick.
  3. Tint and mix the batter well with orange food color
  4. Dip the dredged quail eggs into the flour mixture make sure the eggs are fully covered with the batter.
  5. Spoon each egg and drop into a very hot oil and cook until batter is crispy.
  6. Best serve hot and with brown dipping sauce.

Brown Dipping Sauce:

  1. In a hot pan, pan sauté onion and garlic until translucent and aromatic.
  2. Add in the rest of the ingredients and frequently stir the mixture.
  3. Bring mixture to a boil until thick.

Recipe Notes

Notes for Kwek – Kwek:
You may arrange your fried kwek-kwek on a skewer before serving.

Prep time: 20 minutes
Cooking time: 10 minutes
Yield: 2 dozen

Notes for Brown Dipping Sauce:

Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 ½ cups sauce

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