Gluten-Free Kwek Kwek
Introduce your taste buds to the vibrant and delicious world of street food with this Gluten-Free Kwek Kwek recipe! A mouthwatering twist on a Filipino favorite, this recipe swaps traditional flour for a gluten-free blend, making it a perfect option for those with dietary restrictions. Featuring quail eggs enveloped in a crispy, golden-orange batter infused with annatto powder for a signature hue, these bite-sized delights are fried to perfection and served hot on bamboo skewers. With just 15 minutes of prep and 10 minutes of cooking, you’ll have an irresistible snack ready to enjoy, complete with your favorite dipping sauces like tangy vinegar or sweet chili. Perfect for entertaining or a fun family meal, these gluten-free kwek kwek skewers are sure to satisfy your cravings and add flair to your snacking repertoire.
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Recipe Information
Ingredients
- 12 pieces quail eggs
- 1 cup gluten-free all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 tablespoon annatto powder
- 0.5 teaspoon salt
- 1 cup water
- 4 cups vegetable oil
- 6 pieces bamboo skewers
Instructions
Boil quail eggs in a small pot of water for about 4-5 minutes. After boiling, transfer the eggs to a bowl of cold water to cool. Once cooled, gently peel and set aside.
In a mixing bowl, combine the gluten-free all-purpose flour, cornstarch, baking powder, annatto powder, and salt. Mix well to ensure there are no lumps.
Slowly add water to the dry ingredients while stirring continuously until a smooth, slightly thick batter is formed.
Heat vegetable oil in a deep pan or fryer over medium-high heat until it reaches approximately 350°F (175°C). Ensure there's enough oil to submerge the eggs.
Carefully insert each peeled quail egg onto bamboo skewers (each skewer can hold 2-3 eggs).
Dip a skewer of eggs into the batter, making sure they are fully coated.
Gently lower the battered eggs into the hot oil. Fry the skewers in batches to avoid overcrowding the pan. Cook for approximately 2-3 minutes or until the batter is crispy and golden orange.
Use a slotted spoon to remove the kwek kwek from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the process until all the eggs are cooked.
Serve immediately with your choice of vinegar dipping sauce or sweet chili sauce.
Nutrition Facts
Calories |
7860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 851.2 g | 1091% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 1.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
