Name: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
Ingredients: 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

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Japanese	Japanese, Appetizers, Fish	6	Servings

INGREDIENTS

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

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

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