Crispy Filipino Street Food Kwek-Kwek with Special Dipping Sauces

In a large bowl, combine 1 cup flour, 1 packet Magic Sarap seasoning, 1 tsp orange food color, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp pepper. Whisk until blended, then add 1 cup cold water and whisk until the mixture is thick, smooth, and evenly colored.

In a shallow dish, place 1/4 cup flour. Individually dredge 36 hard-boiled and peeled quail eggs in flour, coating them evenly.

Drop the floured quail eggs into the orange batter and use a fork to fully coat them with the batter.

In a deep pan over medium heat, heat 2 inches of canola oil to 350°F. Carefully place the battered quail eggs in the hot oil. Deep-fry for 2 to 4 minutes, turning as needed, until golden brown and crisp. With a slotted spoon, remove the eggs and drain on a wire rack set over a baking sheet.

In a saucepan, combine 1/2 cup vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 1 tbsp soy sauce, and 4 chopped Thai chili peppers. Over medium heat, bring to a simmer, stirring occasionally, and cook for 3 to 5 minutes until the sugar is dissolved. Transfer to a jar or bowl.

In a saucepan, combine 2 cups water, 1/3 cup soy sauce, 1 head minced garlic, 1/4 cup chopped shallots, 4 chopped Thai chili peppers, 1 cup brown sugar, 1 tbsp flour, 1 tbsp cornstarch, 1/2 tsp salt, and 1/2 tsp pepper. Stir well until smooth. Over medium heat, bring to a boil, stirring regularly, for 3 to 5 minutes until the mixture thickens. Transfer to a jar or bowl.