Back to 4 servings Kwek-kwek 24 quail eggs, hard-boiled and peeled 1.25 cup all-purpose flour, 1 cup for the batter, 1/4 cup for dredging 0.25 cup cornstarch, for the batter 1 teaspoon annatto (atsuete) powder, or orange food coloring 1 teaspoon baking powder 0.5 teaspoon kosher salt 0.5 teaspoon black pepper, freshly ground 1 cup ice-cold water, add gradually, up to 1 1/4 cups 3 cups vegetable or canola oil, for deep frying Dipping sauce 0.5 cup white vinegar 0.25 cup water 2 tablespoons soy sauce 2 tablespoons brown sugar, packed 1 small red onion, finely chopped 3 cloves garlic, minced 1 Thai chilies (siling labuyo), 1 to 2, finely chopped, optional 0.25 teaspoon salt 0.25 teaspoon black pepper
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1 Step 1: Boil the quail eggs in water for 4 to 5 minutes, then transfer to cold water until fully cool. Peel the eggs and pat them dry.2 Step 2: Whisk the dipping sauce ingredients until the sugar dissolves, then set aside so the flavors meld.3 Step 3: Whisk 1/4 cup of the flour in a shallow dish. Lightly roll each peeled egg in it, shaking off the excess.4 Step 4: Whisk the remaining flour, the cornstarch, annatto powder, baking powder, salt and pepper in a large bowl and make a well in the center.5 Step 5: Pour in the ice-cold water gradually while whisking until smooth and lump-free, adding more only if the batter is too thick. The batter should be thick but pourable. Do not overmix.6 Step 6: Heat about 2 inches of oil in a deep, heavy pot over medium-high heat to 350°F (175°C).7 Step 7: Dip each floured egg in the batter, letting the excess drip off. Fry in batches of 6 to 8 for 2 to 4 minutes, turning occasionally, until deep golden-orange and crisp.8 Step 8: Drain the eggs on a wire rack. Skewer 3 to 4 per bamboo stick and serve hot with the dipping sauce.getsaucepan.com/r/de074378-549d-5431-b45f-b0ddf5466656
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