Kwek-Kwek

Kwek-kwek is a deep fried hard boiled quail eggs covered in a colored batter, usually orange in color.  The orange color usually comes from the use of atsuete or anatto, but I colored mine pink just because.  I just half all purpose flour and half rice flour because I find that by using rice flour the batter is extra crispy and remains so for a longer time than using all plain flour.  This is a very popular street food in the Philippines and it has a cousin "tokneneng" which is a a similar version except it uses hard boiled chicken eggs instead of quail eggs.  Tokneneng is best paired with fish ball sauce or vinegar.

Ingredients"
Hard boiled quail eggs, around 20 pieces, peeled
1/2 cup flour
1/2 cup rice flour
4 tbsp cornstarch
1 tbsp anatto powder or 1/2 tsp food color
1 tsp ground pepper
1 tsp salt
1/2 cup water

Procedure:
Dredge hard boiled quail eggs in cornstarch.  Set aside.  In a bowl, combine the flour, water, salt and pepper, and anatto powder or food color.  Mix well.  Dip each egg in the batter, and using a spoon, scoop one by one and deep fry in hot oil for a few minutes until crispy.  Make sure the oil is hot enough or your batter will just soak the oil and they will not be as crispy.  Drain in paper towel.  Serve while crispy.