MMMMM----- Recipe via Meal-Master (tm) v8.02

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

MMMMM---------------------------SUSHI--------------------------------
     6 ea Med., Raw, Unshelled, Shrimp

MMMMM--------------------------MARINADE-------------------------------
     3 T  Rice Vinegar
     1 t  Sugar
     1 pn MSG
     4 T  Water
   1/4 t  Salt

MMMMM--------------------------FILLING-------------------------------
     4 ea Egg Yolks
   1/4 t  Salt
     1 pn MSG
 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. 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.

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