Ebi Kimizushi (Prawn Sushi with Egg Yolk)

Title:
Ebi Kimizushi (Prawn Sushi with Egg Yolk)

Yield:
6 Servings

Categories:
Japanese,
Appetizers,
Fish




Ingredients:




-----------------------------------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.


 


 From "Recipes-The Cooking of Japan" from Time-Life International, c1965.


 


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