Deep-Fried Kwek-Kwek Quail Eggs with Spicy Vinegar Dip

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden-orange battered quail eggs fried to a crunchy perfection, served with a tangy and spicy vinegar dipping sauce. This Filipino-inspired street-food recipe, ready in about 30 minutes, pairs quail eggs, all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 250 cal/serving

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Ingredients

20 pieces quail eggs
1 cup all-purpose flour
1/2 cup cornstarch
3/4 cup water
1 tablespoon annatto powder
1 teaspoon salt
for deep frying vegetable oil
1/2 cup white vinegar
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
2 tablespoons chopped onions

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Instructions

Step 1: Boil 20 quail eggs in a pot of water for 4 minutes until hard-boiled. Cool in ice water, then peel carefully.
Step 2: In a bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tablespoon annatto powder, and 1 teaspoon salt. Gradually whisk in 3/4 cup water until batter is smooth and slightly thick.
Step 3: Heat vegetable oil in a deep pan to 350°F (175°C) for deep frying.
Step 4: Dip each peeled quail egg into the annatto batter, ensuring an even coat, then carefully drop into hot oil. Fry in batches for 3-4 minutes until the batter is crisp and bright orange. Remove and drain on paper towels.
Step 5: For the dipping sauce, mix 1/2 cup white vinegar, 1 tablespoon sugar, 1 teaspoon crushed red pepper flakes, 1 tablespoon minced garlic, and 2 tablespoons chopped onions in a small bowl. Stir until sugar dissolves.
Step 6: Serve the hot kwek-kwek with the spicy vinegar dip immediately for the best contrast of crispy and tangy flavors.