• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 6 slices day-old bread
  • 150g fish paste
  • 100g sotong paste
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped spring onions
  • 3 salted egg yolks
  • 2 pieces nori sheets, cut into the size of the bread
  • Oil for deep-frying
  • Some sesame seeds
  • Salt, sugar and pepper to taste


  1. Combine fish and sotong paste together in a mixing bowl. Add in salt, sugar and pepper to mix. Stir in chopped coriander and spring onions.
  2. Steam salted egg yolks for 10–15 minutes or until cooked through. Leave aside to cool completely.
  3. Press the cooked yolk flat and divide each into two portions. Put aside.
  4. Trim all the edges off each slice of bread and use a small rolling pin to roll out the bread flat.
  5. Spread some fish paste on the slice of bread.
  6. Place a piece of nori sheet on top of it.
  7. On one side of the nori sheet, add a thin rolled-out piece of salted egg.
  8. Roll up Swiss-roll style and seal up the edge with some fish paste.
  9. Spread a little fish paste on both ends and dip in sesame seeds.
  10. Heat oil in a wok and deep-fry the rolls in batches. Toss around with a pair of long chopsticks to get them evenly browned.
  11. Remove and drain the rolls on absorbent kitchen paper.
  12. Cut into pieces and serve immediately.

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