| 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)
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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