Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
Categories: Appetizer Oriental Seafood
Yield: 6 Servings
| SUSHI |
| 6 | | Med., Raw, Unshelled, Shrimp |
| MARINADE |
| 3 | tb | Rice Vinegar |
| 1 | ts | Sugar |
| 1 | pn | MSG |
| 4 | tb | Water |
| 1/4 | ts | Salt |
| FILLING |
| 4 | | Egg Yolks |
| 1/4 | ts | Salt |
| 1 | pn | MSG |
| 1 1/4 | ts | Sugar |
| 2 1/2 | ts | Lemon Juice |
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the
toothpicks along the inside curves to prevent curling. Drop the prawn into
3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes
until pink and firm. Drain in a sieve and cool quickly under cold running
water. Remove the toothpicks and peel the prawns, leaving the last section
of shell and tail on each one. De-vein the prawns by making a shallow
incision across their tops with a small, sharp knife. Lift out the vein.
Butterfly the prawns by cutting along their inner curves 3/4 of the way
through, spreading the open and flattening with a cleaver. MARINADE Put the
vinegar, water, salt, sugar and MSG into a mixing bowl and stir together
thoroughly. Add the prawns, marinade at room temperature for 1 hour.
FILLING Drop the egg yolks into a small saucepan and beat lightly with a
fork. Remove 2 1/2 t of the yolks and set aside.
Add 3/4 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. Drain them in a sieve, and mash them into a paste. Beat the
sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and
continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND
SERVE Divide the seasoned egg filling into 6 equal parts and pack each part
into the center of a prawn. Seal the edges by pressing them together. Serve
at room temperature.