Kwek-Kwek Style Egg Bites

INGREDIENTS

• 20 Quail Egg
• 8 tbsp Rice Flour
• 4 tbsp Cornstarch
• 1 tsp Baking Powder
• 0.5 tsp Turmeric
• 0.5 tsp Salt
• 8 tbsp Water
• 8 tbsp Cooking Oil
• 4 tbsp Sweet Chili Sauce
• 2 tsp Rice Vinegar

STEPS

1. 1

   Place 20 quail eggs in a saucepan, cover with cold water, bring to a boil, and simmer for 4 minutes. Transfer to cold water for 5 minutes, then peel carefully and pat dry.

   ⏱ 4 min

2. 2

   In a bowl, whisk 8 tbsp of rice flour, 4 tbsp of cornstarch, 1 tsp of baking powder, 0.5 tsp of turmeric, and 0.5 tsp of salt. Whisk in 8 tbsp of water until a smooth, thick batter forms.

3. 3

   Heat 8 tbsp of cooking oil in a small deep frying pan over medium heat until a drop of batter sizzles immediately. Dip each peeled quail egg in the batter, allowing excess to drip off, then carefully lower it into the oil.

4. 4

   Fry the battered eggs for 3 to 4 minutes, turning gently, until the coating is crisp and deep golden brown. Transfer to a rack or paper towel to drain.

   ⏱ 3 min

5. 5

   Stir 4 tbsp of sweet chili sauce and 2 tsp of rice vinegar together in a small bowl. Serve the hot egg bites with the dipping sauce.