Kwek-Kwek (Filipino Battered Quail Eggs)

Ingredients

• •18 quail eggs, hard-boiled and peeled
• •120 g all-purpose flour
• •30 g corn starch
• •1 tsp annatto seeds, finely ground
• •180 ml water
• •500 ml neutral oil, for frying

Directions

1. 1Pat the peeled quail eggs completely dry and dust them lightly with a spoonful of the flour.
2. 2Whisk the remaining flour, corn starch, ground annatto and a pinch of salt with the water to a smooth, clinging batter.
3. 3Heat the oil to 175C.
4. 4Roll each egg through the batter, letting the excess drip, then lower it straight into the oil.
5. 5Fry about ninety seconds until the coating is set and vivid orange. Do not let it brown.
6. 6Drain and thread onto skewers. Serve with spiced vinegar.

💡 Dusting the eggs with dry flour first is what stops the batter sliding off in the oil.

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