Low Sodium Kwek Kwek
Delight in the crispy, golden goodness of **Low Sodium Kwek Kwek**, a healthier take on the beloved Filipino street food! Featuring tender quail eggs coated in a vibrant annatto-infused batter, this recipe achieves its signature crunch without the need for excessive salt—relying instead on aromatic spices like garlic powder, paprika, and black pepper to deliver bold, satisfying flavor. Quick and easy to prepare, this guilt-free version is perfect for snack lovers seeking a low-sodium alternative that doesn't compromise on taste. Serve these bite-sized delights hot with a tangy vinegar dipping sauce for a perfectly balanced treat that will leave everyone reaching for more! Optimize your snack game today with this healthier twist on a classic.
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Recipe Information
Ingredients
- 12 pieces quail eggs
- 240 ml water
- 120 grams all-purpose flour
- 60 grams cornstarch
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 tablespoon annatto powder
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon vinegar
- 500 ml cooking oil
Instructions
Begin by boiling the quail eggs. Place them in a pot of water and bring to a boil. Let them cook for about 4 minutes.
Once cooked, drain the hot water and transfer the eggs to a bowl of cold water to stop the cooking process. After they are cool enough to handle, carefully peel the shells from the eggs.
In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, paprika, baking powder, black pepper, and garlic powder.
In a separate small bowl, mix the annatto powder with the water and vinegar until fully dissolved. This will give the batter its characteristic orange color.
Pour the orange liquid mixture into the dry ingredients and stir until you achieve a smooth batter. The consistency should be thick enough to stick to the eggs but not too runny.
Pat dry the peeled quail eggs with a paper towel to ensure the batter adheres properly.
Heat the cooking oil in a deep pan over medium-high heat until it reaches about 180°C (350°F).
Roll each quail egg in the batter, ensuring a nice even coat, then carefully drop them one by one into the hot oil.
Fry the eggs for about 2 to 3 minutes, or until the batter turns golden and crispy. You may need to do this in batches to avoid overcrowding the pan.
Once fried, remove the Kwek Kwek from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve the Low Sodium Kwek Kwek immediately, ideally with a vinegar-based dipping sauce or your preferred low-sodium condiment.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 105 mg | 2% | |
*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.
