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Prawn Sushi w/ Egg Yolk...
(Ebi Kimizushi)
(Yield: 6 Servings)

Ingredients:
6 Med., Raw, Unshelled, Shrimp
--Marinade--
3 tsp Rice Vinegar
1 tsp Sugar
1 pn MSG
4 tbsps Water
1/4 t Salt
--Filling--
4 Egg Yolks
1/4 tsp Salt
1 pn MSG
1 1/4 tsp Sugar
2 1/2 tsps Lemon Juice

Preparation:
1. Insert toothpicks along the inside curves of the unshelled prawns. Submerge into 3/4 pt of boiling water and cook briskly for about 3 minutes until pink and firm.

2. 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.

3. 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
1. 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.

2. 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  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.