Sizzling Balut elevates the classic Filipino delicacy—lightly battered and fried balut finished in a spicy, savory sauce. It works wonderfully as an appetizer or a main dish served hot.
After watching a countdown of unusual foods from around the world, I found myself craving balut—the richly flavored, boiled fertilized duck egg popular across the Philippines and parts of Southeast Asia. Living in Texas made finding fresh balut challenging, so I adapted a sizzling balut recipe I first shared in 2014 to recreate that memorable restaurant version at home.
On a visit to the Philippines years ago, my cousin treated me to dinner at a well-known balikbayan spot in Tarlac. While the restaurant was pleasant overall, the dish that stood out for me was their sizzling balut. The balut were lightly battered, fried to a delicate golden brown, then coated in a bold, spicy mixture of oyster sauce and chilies. Back in the U.S., I searched Asian markets until I could source balut so I could reproduce that delicious appetizer. The results were worth the effort—this has become one of my favorite starters.
The dish pairs crunchy, fried balut with a sauce that is both savory and slightly spicy. Using common pantry staples—soy and oyster sauces, aromatics like garlic and ginger, and fresh chiles—yields an intense, layered flavor. Serve the balut on a preheated sizzling plate to keep the sauce bubbling and the dish hot at the table.
What is Balut
Balut is a fertilized duck egg that has been incubated, boiled, and eaten in the shell. It is commonly sold by street vendors in the Philippines and enjoyed in neighboring countries like Cambodia, Thailand, and Vietnam. Traditionally, balut is eaten with a pinch of salt and often paired with an ice-cold beer as a snack or appetizer.
Serving suggestions
Sizzling balut is best served hot as an appetizer and makes an excellent companion to cold beer or other chilled beverages. To keep the dish warm and dramatic, present it on preheated sizzling plates.
Quick tip
Preheat the sizzling plates in the oven or on the stovetop for a few minutes before serving to keep the dish hot longer.
More sizzling recipes
Sizzling Sisig
Sisig Pusit
Bopis
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Sizzling Balut
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Ingredients
- 4 balut, cooked and peeled
- ¼ cup flour
- ¼ cup canola oil
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 3 Thai chili peppers, minced
- ½ small red bell pepper, seeded and chopped
- 1 tablespoon soy sauce
- 3 tablespoons oyster sauce
- ¼ cup water
- 1 tablespoon green onions, chopped
- pepper to taste
Instructions
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In a shallow plate, lightly dredge peeled balut in flour.
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Heat oil in a wide pan over medium heat. Fry the balut, turning once or twice, until lightly browned. Remove and drain on paper towels.
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Reserve about 1 tablespoon of oil in the pan and discard the rest. Sauté shallots, garlic, ginger, chili peppers, and bell pepper until softened and fragrant.
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Mix soy sauce, oyster sauce, and water in a bowl. Pour into the pan and bring to a boil.
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Add the fried balut and gently turn to coat in the sauce. Simmer until heated through and the sauce thickens slightly. Season with pepper to taste.
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Transfer to preheated sizzling plates, garnish with green onions, and serve immediately.
Notes
Nutrition Information
This nutrition information is approximate and provided for convenience.