Ebi Kimizushi (Prawn Sushi with Egg Yolk)

1. 1

   TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling.

2. 2

   Drop the prawn into 3/4 pint of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm.

3. 3

   Drain in a sieve and cool quickly under cold running water.

4. 4

   Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one.

5. 5

   De-vein the prawns by making a shallow incision across their tops with a small, sharp knife.

6. 6

   Lift out the vein.

7. 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. 8

   MARINADE: Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly.

9. 9

   Add the prawns, marinade at room temperature for 1 hour.

10. 10

    FILLING: Drop the egg yolks into a small saucepan and beat lightly with a fork.

11. 11

    Remove 2 1/2 teaspoons of the yolks and set aside.

12. 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. 13

    Drain them in a sieve, and mash them into a paste.

14. 14

    Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat.

15. 15

    Rub the mixture through a fine sieve.

16. 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. 17

    Seal the edges by pressing them together.

18. 18

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.