Low Sodium Kwek Kwek

Delight in this healthier twist on a beloved Filipino street food classic with our Low Sodium Kwek Kwek recipe! Perfectly crispy on the outside and tender on the inside, these golden, batter-coated quail eggs are crafted with a vibrant annatto-infused coating, bursting with the flavors of paprika, garlic powder, and a hint of black pepper—all while keeping sodium levels in check. The simple yet flavorful batter achieves the same mouthwatering crunch while being mindful of your dietary needs. Quick to prepare and fun to make, this guilt-free street food snack is best served fresh with a tangy vinegar-based dipping sauce for the ultimate Filipino-inspired treat. Perfect for family gatherings, snack time, or as a crowd-pleasing appetizer, Low Sodium Kwek Kwek brings joy to your table without compromising on flavor!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a medium-sized mixing bowl, combine the all-purpose flour, cornstarch, paprika, baking powder, black pepper, and garlic powder.

Step 4

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.

Step 5

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.

Step 6

Pat dry the peeled quail eggs with a paper towel to ensure the batter adheres properly.

Step 7

Heat the cooking oil in a deep pan over medium-high heat until it reaches about 180°C (350°F).

Step 8

Roll each quail egg in the batter, ensuring a nice even coat, then carefully drop them one by one into the hot oil.

Step 9

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.

Step 10

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.

Step 11

Serve the Low Sodium Kwek Kwek immediately, ideally with a vinegar-based dipping sauce or your preferred low-sodium condiment.

Nutrition Facts

Serving size	(1053.6g)

Amount per serving	% Daily Value*
Calories	5309.7

Total Fat 515.5g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 0g
Cholesterol 912mg	0%
Sodium 623.8mg	0%
Total Carbohydrate 156.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 0.6g
Protein 28.8g	0%

Vitamin D 144IU	0%
Calcium 116.9mg	0%
Iron 10.9mg	0%
Potassium 376.6mg	0%

*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.

Source of Calories

Fat: 86.2%

Protein: 2.1%

Carbs: 11.7%