Korean Mayak Eggs and Filipino Kwek Kwok Fusion | Patty Plates
Korean Mayak Eggs and Filipino Kwek Kwok Fusion
30 mins prepServes 8
This recipe is a delightful fusion, combining the essence of Korean Mayak Eggs and Filipino Kwek Kwok. It features hard-boiled quail eggs marinated overnight in a savory and spicy soy mixture, then coated in a crisp tempura batter and fried. Served with a vibrant, tangy, and spicy dressed onion salad.
1. Boil quail eggs for 4 minutes for a hard boil. Immediately shock them in ice water and then peel.
2. **Prepare the Soy Marinade:** In a bowl, combine 200 ml soy sauce, 100 ml water, 50 ml mirin, 3 tbsp sugar, 2 tbsp sesame oil, 1 tbsp gochugaru, 2 finely chopped scallion whites, 2 minced cloves garlic, 1 finely chopped Chinese shallot, and optional sesame seeds. Add the peeled quail eggs to this marinade and let them marinate overnight in the refrigerator.
3. **Prepare the Dressed Onions:** In a mortar and pestle, pound 1 tbsp palm sugar and 1 tsp lime juice until a paste forms. Add the remaining sauce ingredients: 1 tbsp fish sauce, 1 tbsp tamarind paste, 2 tbsp black vinegar, 1 tsp chili flakes, and 1 tsp ground toasted rice. Mix well. Combine this dressing with 1 thinly sliced onion and 1 thinly sliced scallion.
4. After the eggs have marinated, remove them from the marinade. Lightly coat each marinated egg in cornstarch, then dip them into a tempura batter mix until fully coated.
5. Fry the coated eggs at 350°F (175°C) for about 3-5 minutes, or until they are golden brown and crispy.
6. Serve the fried eggs hot, accompanied by the dressed onions.
