Ebi Kimizushi (prawn Sushi With Egg Yolk)

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Don Kistler

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

INGREDIENTS

6		Med., Raw Unshelled Shrimp
3	T	Rice Vinegar
1	t	Sugar
1	pn	MSG
4	T	Water
1/4	t	Salt
4		Egg Yolks
1/4	t	Salt
1	pn	MSG
1 1/4	t	Sugar
2 1/2	t	Lemon Juice

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 43 Calories From Fat: 27 Total Fat: 2.9g Cholesterol: 120.1mg Sodium: 200mg Potassium: 68mg Carbohydrates: 5.3g Fiber: <1g Sugar: 1.7g Protein: 1.8g