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Sizzling Balut (Spicy Filipino Duck Egg Delicacy)

Sizzling Balut (Spicy Duck Egg Delicacy) | Pritong Balut sa Sizzling Plate

Sizzling Balut transforms the traditional Filipino fertilized duck egg from humble street fare into an elevated appetizer by lightly battering and pan-frying the delicacy, then enrobing it in a spicy-savory sauce of aromatics, chilis, and oyster sauce, served dramatically on a sizzling hot plate that intensifies its complex flavors.
Note: Balut is a traditional Filipino delicacy. If you're new to this dish, start with a small portion to acquaint yourself with its unique taste and texture.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Filipino
Servings 4
Calories 285 kcal
Difficulty Intermediate

Equipment

  • Sizzling plates (mga sizzling plate) For the signature sizzling presentation
  • Wide skillet or wok (kawali) For frying and sauce preparation
  • Strainer [Salaan] For draining excess oil
  • Sharp knife (matulis na kutsilyo) For chopping ingredients
  • Cutting board (Sangkalan) For ingredient preparation
  • Measuring cups and spoons (Panukat) For precise measurements
  • Kitchen tongs (Sipit) For handling the balut safely

Ingredients
 

For the Balut

  • 4 balut cooked and peeled (fertility day 16-18 recommended)
  • ¼ cup all-purpose flour harina
  • ¼ cup canola oil mantika

For the Sauce

  • 2 shallots sibuyas tagalog, peeled and chopped
  • 2 cloves garlic bawang, peeled and minced
  • 1 thumb-size ginger luya, peeled and minced
  • 3 Thai chili peppers siling pangsigang, minced
  • ½ small red bell pepper bell pepper, seeded and chopped
  • 1 tablespoon soy sauce toyo
  • 3 tablespoons oyster sauce sauce ng talaba
  • ¼ cup water tubig
  • 1 tablespoon green onions dahon ng sibuyas, chopped
  • Ground black pepper paminta to taste

Instructions
 

  • Begin by preheating your sizzling plates in a 350°F (175°C) oven. While plates heat, carefully peel the cooked balut, keeping the yolk and embryo intact. Place all-purpose flour (harina) in a shallow plate for dredging.
  • Heat canola oil (mantika) in a pan over medium heat (350°F/175°C). Test the temperature by dropping a small piece of flour – it should sizzle immediately. Gently coat each balut in flour and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
  • For the sauce, remove excess oil from the pan, leaving about 1 tablespoon. Over medium heat, sauté chopped shallots (sibuyas tagalog) for 1 minute. Add minced garlic (bawang) and ginger (luya) and cook for 30 seconds, then add minced Thai chili peppers (siling pangsigang) and chopped bell pepper. Cook for 2 minutes.
  • In a bowl, combine soy sauce (toyo), oyster sauce (sauce ng talaba), and water (tubig). Pour into the pan and bring to a boil. Add the fried balut, coating well with sauce. Transfer everything to the preheated sizzling plates, garnish with chopped green onions (dahon ng sibuyas), and serve immediately while sizzling.
  • For best results, serve as pulutan (appetizer) with ice-cold beer or with garlic rice (sinangag) for a complete meal. Offer spiced vinegar (suka) on the side if desired.

Tips from Lola's Kitchen

  1. Choose balut that's 16-18 days old for the best texture
  2. Test oil temperature by dropping a small piece of flour - it should sizzle immediately
  3. Don't overcrowd the pan when frying
  4. Adjust chili amount according to your spice preference
  5. Pat balut dry before dredging in flour for better coating
 

Nutrition

Calories: 285kcalCarbohydrates: 22gProtein: 12gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 890mgPotassium: 85mgFiber: 2gSugar: 1gVitamin A: 42IUVitamin C: 7mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!