Kwek-Kwek (With Manong’s Sweet Sauce) Recipe

One of the popular street food  enjoyed in the Philippines is this kwek-kwek, but you can make your own version at home with the right ingredients and supplies. This starts on a hard boiled quail eggs that are coated in an orange batter and fried until crispy, then served with a sweet-and-sour style dipping sauce. Having trips, you wouldn’t miss a kwek-kwek vendor along the streets. Aside from the quail eggs, this recipe uses all-purpose flour, plain flour, cornstarch, water, salt, and pepper to taste. But this kwek-kwek recipe won’t be complete and enjoyable without the special sauce. Great thing, we also have the recipe for it, using vinegar, brown sugar, ketchup, soy sauce, cornstarch, water, salt and pepper. Try it now!


  • 1 dozen quail eggs
  • 125 g all-purpose flour
  • 1 cup plain flour
  • 1/2 cup cornstarch
  • 1/2 cup water
  • salt and pepper to taste
  • annato powder

For Manong’s Sweet Sauce:

  • 1/4 cup vinegar
  • 4 tbsp brown sugar
  • 1/4 cup ketchup
  • 2 tsp soy sauce
  • salt and pepper to taste
  • cornstarch
  • water

How To Cook Kwek-Kwek:

  1. Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells. Combine all the dry ingredients in one medium bowl.
  2. Add water to the dry ingredients and whisk the mixture till the texture becomes really smooth and free of lumps.
  3. Cover the bowl with a lid and refrigerate. Only take out the batter mixture from the fridge when you are ready to dunk your eggs.
  4. Heat your cooking oil in a medium saucepan on high.
  5. Once the oil is hot enough for deep frying, lower the heat to medium high. Roll each egg in corn starch, then dunk 3-5 at a time into the batter mixture.
  6. Using two soup spoons, gently cover each egg well with the batter. Scrape the underside of the spoon holding the coated egg with your other spoon before dropping each egg to the hot oil to avoid messy batter drips.
  7. Deep fry 3-4 eggs at a time, drop each one in different corners of the saucepan so that they won’t stick to each other.
  8. Once the battered eggs float on top of the hot oil, let them cook for a further 5-10 seconds before removing them.
  9. Place in a big metal sieve or metal colander to let the excess oil drip.

For Manong’s Sweet Sauce:

  1. Mix all of the ingredients and simmer until boils. Heat slurry until it thickens.

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