Paleo Kwek Kwek
Reimagine the beloved Filipino street food with a healthy twist in this Paleo Kwek Kwek recipe! Perfectly boiled quail eggs are coated in a grain-free batter made from a nourishing blend of cassava flour, coconut flour, and arrowroot powder, with a flavorful hint of smoked paprika and turmeric. Lightly fried in coconut oil for a crispy, golden crust, this paleo-friendly snack is a guilt-free indulgence. Whether you're following a paleo lifestyle or simply looking to try something new, this bite-sized treat is sure to impress. Served with tangy white vinegar for dipping, it's the ultimate combination of crunch and zest for your next snack or appetizer. Quick to prep and ready in just 30 minutes, this recipe makes 4 servings of paleo perfection!
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Ingredients
- 12 pieces Quail eggs
- 1 cup Cassava flour
- 2 tablespoons Coconut flour
- 1 tablespoon Arrowroot powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 2 large Eggs
- 0.5 cup Coconut milk
- 1 cup Coconut oil
- 1 tablespoon White vinegar
Directions
Step 1
Start by boiling the quail eggs. Place them in a small pot and cover with water. Bring to a boil and cook for 4-5 minutes.
Step 2
Drain the water and transfer the eggs into a bowl with cold water to stop the cooking process. Once cooled, peel the shells from the quail eggs carefully.
Step 3
In a mixing bowl, combine cassava flour, coconut flour, arrowroot powder, smoked paprika, ground turmeric, baking soda, and sea salt. Mix well to ensure the dry ingredients are well incorporated.
Step 4
In a separate bowl, whisk together the eggs and coconut milk until smooth.
Step 5
Gradually pour the wet mixture into the dry ingredients, stirring continuously, until you achieve a smooth batter.
Step 6
Add the peeled quail eggs to the batter and coat each egg thoroughly.
Step 7
In a deep pan, heat coconut oil over medium-high heat until it reaches 350°F (175°C).
Step 8
Using a slotted spoon, gently drop the batter-coated quail eggs into the hot oil, frying in batches if necessary. Do not overcrowd the pan.
Step 9
Fry each egg for about 1-2 minutes or until the batter is golden brown and crispy.
Step 10
Remove the eggs with a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
Step 11
Serve hot with a side of white vinegar for dipping.
Nutrition Facts
| Serving size | (720.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2876.6 |
| Total Fat 247.1g | 0% |
| Saturated Fat 194.1g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1284mg | 0% |
| Sodium 2144.7mg | 0% |
| Total Carbohydrate 129.0g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 14.8g | |
| Protein 32.4g | 0% |
| Vitamin D 226IU | 0% |
| Calcium 182.2mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 920.9mg | 0% |
Source of Calories