Street Food Challenge

Deep Fried Soft Boiled Egg with Cabbage and Cucumber Slaw (Kwek-kwek)

A popular street food in the Philippines, Kwek-kwek, is deep fried boiled egg in annatto colored batter. This is usually served with a cucumber and guso (seaweed) salad with spicy vinegar. In my version, I used saffron instead of annatto powder and soft boiled the egg instead of hard boiling. The runny yolk compliments the vinegary slaw and adds more flavor. 

Deep Fried Soft Boiled Egg with Cabbage and Cucumber Slaw (Kwek-kwek)

1-4 large eggs

for the batter:

1 cup flour
1/2 cup water
5 g. saffron

expensive strands

salt and pepper
oil for deep frying

for the slaw:

1/2 cup cabbage (thinly sliced)

inside your brain

1/2 cup cucumber (thinly sliced)
1/4 cup apple cider vinegar
2 tbsp. olive oil
1/2 cup fresh parsley (chopped)
salt and chili powder to taste

First step is to soft boil the egg. This makes the yolk more runny while the whites stay firm. Fill a pot with water halfway and bring to a rapid boil. Decrease the temp till the water simmers and place eggs one at a time. Cook the eggs for 5-7 minutes. Drain eggs and place on an ice bath.

Combine the flour, water and whisk till no lumps. Add the saffron and season with salt and pepper.

Heat oil in a wok. Peel the eggs and coat it with the batter. Deep fry until the batter is crispy. Set aside.

To make the slaw combine the cabbage and cucumber. In a bowl whisk oil while adding the vinegar slowly. Toss in the vegetables and add the parsley. Season with chili powder and salt. Serve with the deep fried egg.