Description
Delightful Filipino street food featuring crispy batter-wrapped quail eggs served with a tangy dipping sauce.
Ingredients
Scale
- 12 Quail eggs
- 1 tsp Orange food coloring
- 1 cup All-purpose flour
- 1/2 cup Water
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 cup Panko breadcrumbs
- Oil for frying
Instructions
- Boil the quail eggs: Place your quail eggs in a large pot of boiling water for 5-7 minutes. Transfer to ice water immediately.
- Peel the eggs: Once cooled, gently crack and peel the shells under running water.
- Prepare the batter: In a mixing bowl, combine flour, water, orange food coloring, salt, and pepper. Whisk until smooth.
- Batter the eggs: Dip each peeled quail egg into the batter, letting excess drip off.
- Coat with breadcrumbs: Roll each battered egg in panko breadcrumbs to cover evenly.
- Heat the oil: In a deep fryer or heavy-bottomed pan, heat oil over medium heat until hot (around 350°F/175°C).
- Fry to perfection: Fry breadcrumb-coated eggs in batches for 3-4 minutes until golden brown. Remove and drain on paper towels.
- Serve with dipping sauce: Mix together vinegar, soy sauce, and chopped chili in a small bowl.
Notes
You can prep the quail eggs a day ahead. For lower-oil cooking, use an air fryer.
Nutrition
- Serving Size: 3 pieces
- Calories: 210
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 250mg