Kwek Kwek [0000860]

Ingredients:

12-16 quail eggs, hard-boiled and peeled
1 cup gluten-free rice flour
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika (optional, for color and flavor)
1 cup water
Cooking oil for frying
Vinegar or a dipping sauce of your choice (e.g., vinegar with garlic and chili)

Instructions:

In a mixing bowl, combine the gluten-free rice flour, cornstarch, salt, ground black pepper, and paprika (if using). Mix well.

Gradually add the water to the dry ingredients while whisking continuously. Continue to whisk until you have a smooth and lump-free batter. The batter should have a thick but pourable consistency. If it's too thick, add a little more water; if it's too thin, add a bit more rice flour.

Heat cooking oil in a deep frying pan or pot over medium-high heat. You'll need enough oil for deep frying, about 2-3 inches deep.

Once the oil is hot (around 350°F or 175°C), dip each quail egg into the batter, making sure it's fully coated.

Carefully lower the battered quail eggs into the hot oil, one by one. Fry them in batches, making sure not to overcrowd the pan.

Fry the quail eggs until they turn golden brown and crispy, which should take about 2-3 minutes. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

Repeat the battering and frying process for the remaining quail eggs.

Serve the gluten-free Filipino Kwek Kwek hot with vinegar or your preferred dipping sauce.

These gluten-free Filipino Kwek Kwek are a delightful street food snack that you can enjoy as an appetizer or party treat. The crispy outer layer and soft, flavorful quail eggs inside make them a tasty and satisfying dish.