Ebi kimizushi (prawn sushi with egg yolk)

Yield: 6 Servings
MMM

6 Med.

Raw Unshelled Shrimp MMMMM--------------------------MARINADE------------------------------- 3 tb Rice Vinegar 1 ts Sugar 1 pn MSG 4 tb Water 1/4 ts Salt MMMMM--------------------------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.