COMBINE fish paste and minced prawns in a mixing bowl. Add seasoning and stir until well combined and sticky. Refrigerate the mixture for 20-30 minutes.
Divide mixture into equal portions and roll into balls then flatten and place a century quail egg in the centre. Wrap up to seal the egg. Leave the prepared eggs aside for 30 minutes then coat in breadcrumbs.
Deep-fry the eggs in batches over medium heat until golden. Remove and drain on kitchen paper towels. Cut the egg balls into halves and serve with chilli sauce.