EBI KIMIZUSHI
(PRAWN SUSHI WITH EGG YOLK)
Servings: 6

FOR THE SUSHI:
6 medium, raw, unshelled, shrimp
FOR THE MARINADE:
3 tbsp rice vinegar
1 tsp sugar
1 pinch msg
4 tbsp water
1/4 tsp salt
FOR THE FILLING:
4 egg yolks
1/4 tsp salt
1 pinch MSG
1 1/4 tsp sugar
2 1/2 tsp 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.

TO PREPARE THE 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.

TO PREPARE THE FILLING:
Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 tsp of the yolks and set aside.

Add 3/4 pint 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. Refrigerate leftovers.

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Editor's note:

*COOKING EGG YOLKS FOR USE IN RECIPES:
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board