Photograph of the finished Fried Fish Rolls with Prawn

Vietnam · Cá cuốn tôm chiên

Fried Fish Rolls with Prawn

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 1.2 kg
  • Photograph of Prawns Prawns 720 g
  • Photograph of Vietnamese pork paste Vietnamese pork paste 280 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 360 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 160 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Dill Dill 60 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Mayonnaise Mayonnaise 160 g

Method

  1. 1 Cut the fish fillets into thin slices 5 mm thick, then gently pound them to make the slices wider and more pliable.
  2. 2 Chop the shrimp coarsely and mix with minced pork, dill, and pepper until the mixture forms a sticky paste.
  3. 3 Spread the filling in a thin strip over the fish slice, then roll it tightly from the narrow end.
  4. 4 The filling needs to be spread thinly and evenly to be rolled tightly; if the filling is too thick, the roll will fall apart when fried.
  5. 5 Let the rolls chill for 30 minutes, then roll them in flour, dip them in egg, and coat them in breadcrumbs.
  6. 6 Deep-fry at 175 degrees for 4 minutes until golden brown and crispy, then slice and serve with mayonnaise.

With an appliance

  • Air fryer 40 min

    Change to step 6: spray evenly with oil, then steam in a hot air pot at 195 degrees for 12 minutes, flip at minute 7.

Start cooking