Deep fried orange-tinged battered quail eggs, doused with spiced vinegar or the very popular sweet and salty Manong’s sauce. A stickful is never enough!
Heat the oil for deep frying ( about 2 inches high)
In a medium bowl, combine all the batter ingredients. You may add more annatto powder if you want a more orange tint. Add ⅓ cup cornstarch (or flour) in another bowl. Roll the egg in cornstarch then drop in the batter to completely coat.
Deep fry (on medium to medium-high heat) until golden. Make sure each egg is fully coated to prevent the kwek-kwek from bursting (while frying). Drain briefly in paper towels before serving with Manong’s Sauce(recipe link above).
Keyword cheap eats, kwek kwek, street food, tokneneng