Ebi Kimizushi (Prawn Sushi with Egg Yolk)

| Next >>

Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
Yield: 6 Servings
Categories: Japanese, Appetizers, Fish


6 Med., Raw, Unshelled, Shrimp

3 tb Rice Vinegar
1 ts Sugar
1 pn MSG
4 tb Water
1/4 ts Salt

4 Egg Yolks
1/4 ts Salt
1 pn MSG
1 1/4 ts Sugar
2 1/2 ts Lemon Juice

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
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.
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