Kwek-Kwek: The Crispy Filipino Street Snack You Need to Try

PHOTO BY ANNTS ON PIXABAY

Kwek-kwek is a beloved Filipino street snack made from quail eggs coated in bright orange batter and deep-fried until crispy. It’s crunchy on the outside, tender on the inside, and full of savory flavor.

Served with spicy vinegar or sweet chili sauce, it’s a bold, affordable snack that captures the heart of the Philippines’ vibrant street food culture.

What’s Inside The Crunch

KKwek-kwek starts with hard-boiled quail eggs, known for their rich flavor and soft texture. These eggs form the protein-packed core of this crispy street snack.

They’re dipped in a thick batter made from flour, cornstarch, and water. Annatto powder, or food color in some cases, gives the coating its signature bright orange hue, while a pinch of salt enhances the flavor.

Once deep-fried, the batter turns golden and crisp. The simple ingredient mix creates a satisfying contrast between crunchy shell and tender egg.

Check out this video to see the ingredients and how to make kwekkwek:

Street Food Staple

To make kwek-kwek, start by boiling quail eggs until firm, then peel them carefully. Set the eggs aside to cool before coating.

Next, mix flour, cornstarch, water, salt, and annatto powder to form a thick batter. Skewer each egg with a toothpick or stick, dip it fully in the batter, and ensure it’s evenly coated.

Heat oil in a deep pan and fry the coated eggs until golden and crispy. Serve hot with your favorite dipping sauce.

Here’s a post featuring kwekkwek as one of the ways to enjoy eggs:

Dipping Into Tradition

Kwek-Kwek is usually enjoyed with a dipping sauce that adds extra flavor. The most common choice is spicy vinegar, which gives a tangy kick that balances the crispy batter.

Some also like a sweet and sour sauce, mixing sugar, vinegar, and ketchup for a different taste. Others prefer a chili garlic soy sauce for a bit more heat.

These dips keep the snack exciting and customizable.

Here’s one variety of a dipping sauce: