Kwek Kwek Quail Egg Fiesta
Get ready to embark on a flavor adventure like no other with our "Quacktastic Kwek Kwek Quail Egg Fiesta"! This Filipino street food favorite just got a duck-tacular upgrade with our secret weapon: Typhoon Sum Sum Seasoning! Packed with over 20 specially curated spices and wok-fried in Canadian duck fat, this seasoning adds a burst of flavor that'll have you quacking for more. Say goodbye to boring dishes and hello to a culinary whirlwind that'll leave your taste buds in a flap
Ingredients:
- 24-30 pieces quail eggs
- 1 cup flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ¾ cup water
- Typhoon Sum Sum Seasoning (substitute for orange food color)
- ¼ cup flour - for dredging
- Oil - for frying
Instructions:
- Place quail eggs in a pot and fill with tap water enough to submerge them completely. Bring water to a rolling boil over high heat. Once it boils, turn off heat, cover the pot, and let it sit for 10 minutes.
- Remove the quail eggs from the hot water and transfer them into an ice bath or cold water. Peel off the eggshells once cool enough to handle.
- In a bowl, combine 1 cup flour, cornstarch, baking powder, salt, ground pepper, and water. Mix to form a batter with a consistency almost similar to that of pancake batter, only a bit thicker. Add Typhoon Sum Sum Seasoning and mix until the desired color is achieved.
- Spread ¼ cup of flour on a plate. Dredge each egg with flour, covering the surface completely.
- Drop the floured quail eggs, one at a time, into the seasoned batter. Using a fork or a barbecue stick, turn them over to cover them completely with batter. Do this in batches, about 5-6 eggs per batch.
- In a small pot, heat enough oil over medium-high heat. Once hot, use a stick or a skewer to pierce a coated egg and transfer it to the hot oil. Use a fork to remove the egg off the skewer and into the hot oil. Fry a batch at a time for about 1-2 minutes each side or until crispy.
- Remove the eggs from the hot oil and transfer them onto a plate lined with paper towels to remove excess oil.
- Serve while hot and crispy, and get ready to quack with joy at the explosion of flavors in every bite!
Get ready to quack your taste buds awake with this ducky twist on a Filipino classic. With our Typhoon Sum Sum Seasoning adding a whirlwind of flavor, every bite is a taste sensation that'll have you saying, "Quack-tastic!"
