MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
  Categories: Japanese, Appetizers, Fish
       Yield: 6 servings
       6 ea Med., Raw, Unshelled, Shrimp
       3 T  Rice Vinegar
       1 t  Sugar
       1 pn MSG
       4 T  Water
     1/4 t  Salt
       4 ea Egg Yolks
     1/4 t  Salt
       1 pn MSG
   1 1/4 t  Sugar
   2 1/2 t  Lemon Juice
   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.