Ebi Kimizushi (Prawn Sushi with Egg Yolk)

28 Août

Yield: 6 servings


* SUSHI 6 ea Med., Raw, Unshelled, Shrimp
* 3 T Rice Vinegar
* 1 t Sugar 1 pn MSG (optional)
* 4 T Water
* 1/4 t Salt
* 4 ea Egg Yolks
* 1/4 t Salt
* 1 pn MSG (optional)
* 1 1/4 t Sugar
* 2 1/2 t 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.
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.
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.


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