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Kwek Kwek

Deep Fried Quails Eggs in Beer Batter

This dish is probably the most underrated Filipino street food in the Philippines. The original recipe doesn’t have any beer with it, my version is taken from England’s fish & chips batter super charged it with beer or sparkling water. It creates bubbles and makes the batter airy and crisp! I love this dish it’s delicious, it’s easy to make ad it’s great as a starter or appetizer.

I served this recently at my monthly Filipino Supperclub in Kingscross. Served with sweet and spicy banana sauce, just how you see it on the Philippine streets! My diners enjoyed this dish and it was an eye opener for some as they never saw eggs cooked in this way.



12 -24 Quails eggs, boiled & peeled
75g cornflour
200g plain flour
1 teaspoon fine sea salt
a pinch of ground black pepper
2 tablespoons vinegar
300ml beer or sparkling water (cold)
500ml cooking oil



Heat cooking oil in small to medium pot. To make the batter mix corn flour, plain flour, salt and pepper in medium bowl. Add vinegar and beer or sparkling water. Mix it all thoroughly making sure that the dry and wet ingredients are incorporated.


Add boiled quails egg into the beer batter, covering it completely. The oil should be hot by now, scoop eggs using a spoon and slowly drop the eggs one at a time into the cooking oil. Cook for about 3-5 minutes each batch. Repeat until all of the eggs are cooked. They are perfect with a spicy vinegar dip or banana sauce.

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