Kwek Kwek Tokneneng Filipino favorite

   A tempura-like Filipino street food, made by deep-frying orange batter covered hard-boiled eggs. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Try this one and enjoy.

Ingredients:

1 dozen eggs, choose quail or chicken
cornflour for coating
bamboo skewer
oil for deep frying
Batter:
1 cup plain flour
1/2 cup water
salt and pepper to taste
red and yellow food colouring
Sauce:
1/4 cup rice vinegar
4 tablespoon brown sugar
1/4 cup ketchup
2 teaspoon soy sauce

How to Cook:

• Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
• Prepare the batter by putting a few drops of red and yellow food color into the water to get a deep orange color. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
• Heat oil in wok until hot. Dredge the peeled eggs into the cornflour then drop them into the batter so it's fully covered. Then I use the skewer to poke the eggs to drop them into the hot oil and deep fry until the batter is crispy. 
• Remove with slotted spoon and drain on paper towels.
• To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
• Serve the eggs with a side of dipping sauce.