Ebi kimizushi (prawn sushi with egg yolk) Recipe

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Ebi kimizushi (prawn sushi with egg yolk)

Artist:	_	Yield:	6
Categories:	Appetizers, Asian, Ethnic, Japanese, Seafood	Rating:	0
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Ingredients:

		SUSHI
6	each	Med., Raw, Unshelled, Shrimp
		MARINADE
3	tbsp	Rice Vinegar
1	tsp	Sugar
1	pinch	MSG
4	tbsp	Water
1/4	tsp	Salt
		FILLING
4	each	Egg Yolks
1/4	tsp	Salt
1	pinch	MSG
1 1/4	tsp	Sugar
2 1/2	tsp	Lemon Juice

Procedures:

1	To cook prawns: leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling.
2	Drop the prawn into ?pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm.
3	Drain in a sieve and cool quickly under cold running water.
4	Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one.
5	De-vein the prawns by making a shallow incision across their tops with a small, sharp knife.
6	Lift out the vein.
7	Butterfly the prawns by cutting along their inner curves ?of the way through, spreading the open and flattening with a cleaver.
8	Marinade put the vinegar, water, salt, sugar and msg into a mixing bowl and stir together thoroughly.
9	Add the prawns, marinade at room temperature for 1 hour.
10	Filling drop the egg yolks into a small saucepan and beat lightly with a fork.
11	Remove 2 ?t of the yolks and set aside.
12	Add ?pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled.
13	Drain them in a sieve, and mash them into a paste.
14	Beat the sugar, salt, salt, lemon juice, msg, and the rest of the raw egg yolks and continue to beat.
15	Rub the mixture through a fine sieve.
16	To assemble and serve divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn.
17	Seal the edges by pressing them together.
18	Serve at room temperature