Recipe - Ebi Kimizushi (Prawn Sushi With Egg Yolk)

SUSHI
6 Med., Raw, Unshelled, Shrimp

MARINADE
3 tablespoon Rice Vinegar
1 teaspoon Sugar
1 pn MSG
4 tablespoon Water
One fourth teaspoon Salt

FILLING
4 Egg Yolks
One fourth teaspoon Salt
1 pn MSG
1 One fourth teaspoon Sugar
2 One half teaspoon 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 Three fourths 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. Devein 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 Three fourths 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 One half t of the yolks and set aside.
Add Three fourths pt of water to the remaining yolks, stir thoroughly, and cook
over a moderate heat for 1015 minutes until the yolks are firm and
hardboiled. 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.

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip