-
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 3/4 pint 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 3/4 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 1/2 teaspoons of the yolks and set aside.
-
12
Add 3/4 pintt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10 to 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.
