Tokneneng and Kwek Kwek

Tokneneng and Kwek Kwek

• 12 to 18 pieces boiled quail eggs
• 1 cup flour
• 3 tbsp cornstarch
• 1/2 cup water
• 1 tbsp anatto powder (pinulbos na atsuete)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 cups cooking oil

Cooking Instructions:

1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in hot water then pour-in the mixing bowl with the other ingredients. Mix well.
4. Place every the quail eggs in the mixing bowl and jacket with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make positive that each is coated with batter.

7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.
8. Serve with vinegar or fish ball sauce while yet crispy. Share and Enjoy!
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