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Makes 8 servings
Preparation and cooking time: 30 minutes


16 pieces Quail eggs
8-10 pieces Vigan longanisa (or your favorite longanisa)
Flour for dusting wrapped eggs (about ¼ cup)
1 1/4 cup flour
1/2 cup Cornstarch
2 1/4 cups Water
1 tablespoon Annatto powder
Oil for deep-frying
Vinegar for dipping


  1. Place eggs and enough water to cover them in a pot. Bring water to a boil and cook for four minutes, or if
  2. you have an egg timer, until it indicates the eggs are cooked.
  3. After, immediately place eggs in cold water to let cool. Peel eggs when cool.
  4. Heat oil for deep-frying, until about 160 degrees Celsius.
  5. Remove the casing of each Vigan longanisa. Wrap the meat around the eggs. Dust each in flour, making sure all sides are covered. Set aside.
  6. To make the batter: Combine all purpose flour, cornstarch, annatto powder in a bowl. Add water and gently mix until smooth and free of lumps.
  7. Using two spoons, dunk wrapped eggs into the batter while letting excess batter drip.
  8. Carefully drop the batter-covered eggs into the hot oil and fry for 4-5 minutes each. Do not overcrowd the pan while frying.
  9. When cooked, drain excess oil with paper towels.
  10. Serve with vinegar.

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