Whole30 Kwek Kwek
Delight your taste buds with a Whole30 twist on the beloved Filipino street food, Kwek Kwek! This healthier rendition features perfectly hard-boiled quail eggs coated in a golden, crispy batter made from cassava flour and arrowroot powder, keeping it grain-free and gluten-free. Enhanced with turmeric, paprika, and onion powder for a burst of flavor, this recipe skips refined oils, using coconut oil for frying instead. Quick and easy to prepare in just 25 minutes, this nutrient-dense snack satisfies your cravings while staying compliant with Whole30 guidelines. Serve these bite-sized treasures with a zesty dipping sauce or a squeeze of lime for an irresistible treat that's perfect for appetizers or casual gatherings!
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Ingredients
- 12 pieces quail eggs
- 1 cup cassava flour
- 2 tablespoons arrowroot powder
- 0.75 cup water
- 0.5 teaspoon baking soda
- 1 teaspoon turmeric powder
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 cup coconut oil
Directions
Step 1
Start by gently placing the quail eggs in a small pot. Fill the pot with water, ensuring the eggs are fully submerged.
Step 2
Over medium heat, bring the water to a gentle boil and cook the eggs for 3-4 minutes for hard-boiled. Once cooked, transfer the eggs to a bowl of ice water to cool. Carefully peel the shells off the eggs and set aside.
Step 3
In a medium bowl, combine the cassava flour, arrowroot powder, baking soda, turmeric powder, paprika powder, onion powder, sea salt, and black pepper. Whisk everything together until evenly mixed.
Step 4
Gradually add the water to the dry ingredients while continuing to whisk, creating a thick batter. The batter should be smooth with no lumps.
Step 5
In a deep frying pan or pot, heat the coconut oil over medium-high heat. The oil should be around 350°F (175°C) for frying.
Step 6
Pat the quail eggs dry with a paper towel and then, one by one, dip each egg into the batter, ensuring it is fully covered. Use a spoon to gently guide the coated egg into the hot oil.
Step 7
Fry the battered eggs in batches to avoid overcrowding the pan, turning occasionally to ensure even cooking. Fry until they are golden and crispy, which should take about 3-4 minutes.
Step 8
Remove the cooked kwek kwek from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 9
Allow them to cool slightly before serving. Enjoy your Whole30 Kwek Kwek with your choice of compliant dipping sauce or a squeeze of lime.
Nutrition Facts
| Serving size | (660.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2659.6 |
| Total Fat 235.2g | 0% |
| Saturated Fat 188.8g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 912mg | 0% |
| Sodium 1975.1mg | 0% |
| Total Carbohydrate 117.1g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 4.8g | |
| Protein 17.3g | 0% |
| Vitamin D 144IU | 0% |
| Calcium 140.9mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 617.2mg | 0% |
Source of Calories