INGREDIENTS
- 24 pieces quail eggs
- 1 teaspoon annnato powder (more if darker color is desired)
- ½ cup water
- 1-1/4 cup flour
- ½ teaspoon baking powder
- 1 teaspoon chicken base powder
- ¼ teaspoon garlic powder
- 2 eggs
- salt and pepper to taste
- vegetable oil
For the Sauce
- ¼ cup vinegar
- ¼ cup ketchup
- 4 tablespoon brown sugar
- 2 teaspoon soy sauce
INSTRUCTIONS
- In a pot, place quail eggs and enough water to cover. Bring the water just to a boil, reduce heat and simmer eggs for about 2 to 3 minutes. With a slotted spoon, remove eggs and place in bowl of ice water to cool. To peel, roll a wet egg on the counter to crack shell and peel from the rounded end first. Rinse under running water to remove any bits of shell left. Drain well and set aside.
- In a small bowl, dilute annatto powder with the water. In a large bowl, whisk together 1 cup of the flour, baking powder, chicken base and garlic powder. Add annatto-colored water and beaten eggs. Season with salt and pepper to taste. Whisk until well-blended and smooth.
- In a shallow dish, lightly dredge boiled eggs in the remaining ¼ cup flour. Dip in batter to completely coat. Repeat with remaining eggs.
- In a pan, heat about 1-inch of oil and deep-fry battered eggs for about 3 to 5 minutes or until golden brown and crisp, turning on sides if necessary. Remove from pan and drain on paper towels. Serve hot with dipping sauce.
For the Dipping Sauce
- In a sauce pan, combine vinegar, ketchup, brown sugar and soy sauce.
- Bring to a simmer, stirring occasionally, and cook for about 3 to 5 minutes or until sugar is dissolved.
Credits to: kawalingpinoy.com
