For the shrimp strudel, cut the cleanly cleaned shrimp into smaller pieces and place in a bowl. Season with salt and pepper. Finely chop the ginger and mix in. Drizzle with a little chili oil and let stand.
Meanwhile, coarsely dice the cold fish fillet, mix with salt and pepper and place in a blender. Add about half of the cold (!) cream and mix briefly. Add the rest of the cream and blend to a creamy farce. Season with lemon juice and chopped herbs.
Now place two strudel sheets on top of each other, preferably on a sheet of baking paper, and spread generously with melted butter in between. Top each with raw ham and spread the farce on the bottom third. Top the farce with the shrimp. Fold the dough in at the sides, roll up gently and, using the baking paper, place the strudels in a suitable baking dish. Brush strudel again generously with melted butter. (If using puff pastry, spread the mixture in the center and fold the pastry. Press seam well and brush dough with egg). Bake in preheated oven at 180 °C for 25-30 minutes until golden brown.
Serve the shrimp strudel with fresh salad.
Preparation Tip:
Make the shrimp strudel even more attractive, both visually and taste-wise, by using slightly less shrimp and mixing in cooked asparagus or broccoli instead.
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