Prawn Sushi with Egg Yolk

Prawn Sushi with Egg Yolk


Prawn Sushi with Egg YolkPrawn Sushi with Egg Yolk Ingredients:

6 Medium, Raw, Unshelled, Shrimp

For the marinade –

3 tb Rice Vinegar
1 ts Sugar
1 pn MSG
4 tb Water
1/4 ts Salt

For the filling –

4 Egg Yolks
1/4 ts Salt
1 pn MSG
1 1/4 ts Sugar
2 1/2 ts Lemon Juice

Prawn Sushi with Egg Yolk Instructions:

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 the prawn sushi with egg yolk: 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.

Prawn sushi with egg yolk is known as.Ebi Kimizushi in Japanese.

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