INGREDIENTS

INSTRUCTIONS

SUSHI
MARINADE
FILLING
  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

A Message from our Provider:

“He who angers you, controls you!”