Sizzling Balut

Sizzling Balut takes our classic balut to a whole new level of yum! Battered, fried and finished off in a spicy sauce, it’s a tasty appetizer or dinner meal.

G and I watched a Top 10 weird foods from around the globe video on YouTube yesterday and balut, not surprisingly, was at the top of the list. Watching the guy on the video gingerly sip the flavorful juices and bite into the succulent embryo, I had a mad craving for this classic Filipino delicacy.

Unfortunately, balut is not something I can readily buy here in California so I guess updating this sizzling balut I first posted in 2014 is the next best thing to eating one.

When I went home to the Philippines in 2103, a cousin of mine treated me to dinner along with a few other cousins and friends at a popular balikbayan destination in Gerona, Tarlac. Although I found the restaurant’s ambiance, food, and service good but not great, I was very impressed by the sizzling balut on their menu.

The lightly-battered duck eggs slathered in a spicy mixture of oyster sauce and chili peppers were such a delicious experience, I actually scoured dozens of Asian supermarkets when I came back to the U.S. to find balut and make my own version of the appetizer. May I say, the extra effort was well worth it as the dish turned out so tasty and has been my favorite appetizer since.

What is Balut

For the uninitiated, balut is a fertilized duck egg boiled and eaten in the shell. It’s a popular street food in the Philippines as well as other Southeast Asian countries, such as Cambodia, Thailand, and Vietnam.

This unique delicacy is usually eaten with a sprinkling of salt and traditionally enjoyed as a snack or appetizer with ice-cold beer.

More Sizzling Appetizer Recipes

• Sizzling Gambas
• Sizzling Sisig
• Bopis

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4.34 from 6 votes

Sizzling Balut

Sizzling Balut takes our classic balut to a whole new level of yum! Battered, fried and finished off in a spicy sauce, it's a tasty appetizer or dinner meal.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Appetizer, Main Entree

Cuisine: Filipino

Keyword: balut, sizzling balut

Servings: 4 Servings

Calories: 248kcal

Author: Lalaine Manalo

Ingredients

• 4 balut, cooked and peeled4 balut, cooked and peeled
• 1/4 cup flour1/4 cup flour
• 1/4 cup canola oil1/4 cup canola oil
• 2 shallots, peeled and chopped2 shallots, peeled and chopped
• 2 cloves garlic, peeled and minced2 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and minced1 thumb-size ginger, peeled and minced
• 3 Thai chili peppers, minced3 Thai chili peppers, minced
• 1/2 small red bell pepper, seeded and chopped1/2 small red bell pepper, seeded and chopped
• 1 tablespoon soy sauce1 tablespoon soy sauce
• 3 tablespoons oyster sauce3 tablespoons oyster sauce
• 1/4 cup water1/4 cup water
• 1 tablespoon green onions, chopped1 tablespoon green onions, chopped
• pepper to taste pepper to taste

US Customary - Metric

Instructions

• In a shallow plate, lightly dredge peeled balut with flour.
  In a shallow plate, lightly dredge peeled balut with flour.
• In a wide pan over medium heat, heat oil. Add balut and cook, turning once or twice, until lightly browned. Remove from heat and drain on paper towels.
  In a wide pan over medium heat, heat oil. Add balut and cook, turning once or twice, until lightly browned. Remove from heat and drain on paper towels.
• Remove oil except for about 1 tablespoon from the pan. Add shallots, garlic, ginger, chili peppers, and bell pepper. Cook, stirring regularly, until softened and aromatic.
  Remove oil except for about 1 tablespoon from the pan. Add shallots, garlic, ginger, chili peppers, and bell pepper. Cook, stirring regularly, until softened and aromatic.
• In a bowl, combine soy sauce, oyster sauce, and water. Stir together until blended. Add to pan and bring to a boil. 
  In a bowl, combine soy sauce, oyster sauce, and water. Stir together until blended. Add to pan and bring to a boil. 
• Add balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened. Season with pepper to taste. 
  Add balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened. Season with pepper to taste. 
• Remove from pan and arrange on sizzling plates. Garnish with green onions and serve hot.
  Remove from pan and arrange on sizzling plates. Garnish with green onions and serve hot.

Nutrition

Calories: 248kcal | Carbohydrates: 12g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 618mg | Sodium: 726mg | Potassium: 238mg | Sugar: 2g | Vitamin A: 980IU | Vitamin C: 26.2mg | Calcium: 56mg | Iron: 3.4mg

Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy