Fish rolls with shrimp and quail eggs

Ingredients: 300 grams of sea bass fillet; 200 grams of peeled prawns; 20 quail eggs; 3 green peppercorns; minced garlic; pepper, cooking oil; seasoning; crispy fried flour; Mayonnaise sauce; cucumber, lettuce and various herbs.

How to do: Cut the sea bass fillet into thin slices and then thinly slice. Peel the prawns. Boil the quail eggs, peel, and cut them into pieces equal to one end of the egg.

Shrimp paste: Put the prawns in a mortar with spices including pepper, seasoning powder, MSG, a little shallot and garlic. Pound everything until the spices are absorbed.

Roll the fish: spread the fish fillet on the plastic wrap, then spread the shrimp paste evenly on it, finally arrange the quail eggs in rows and add green pepper. Use Mayonnaise sauce to spread a line inside, then roll it into shape with the plastic wrap and roll both ends tightly, then remove the plastic wrap. The flavor of this sauce when rolled into the filling, helps the dish have a light, fatty taste and is more delicious.

Frying fish: Put the flour into a large plate, then roll the fish in it and roll it gently so that the flour covers it evenly. Then, add cooking oil to the pan, wait until the oil is hot, then put the fish in and fry over medium heat, fry until golden brown, then remove and drain the oil.

When the fish is slightly cool, cut the fish into round pieces and arrange on a plate, garnish with cucumber and greens.

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