Sushi:
6 medium raw, unshelled prawns
Marinade:
3 tablespoons rice vinegar
1 teaspoon sugar
1 pinch MSG
4 tablespoons water
1/4 teaspoon salt
Filling:
4 egg yolks
1/4 teaspoon salt
1 pinch MSG
1 1/4 teaspoons sugar
2 1/2 teaspoons lemon juice
To cook prawns: Leaving the shells of the prawns intact, insert toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pint 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. Devein 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 teaspoons of the yolks and set aside. Add 3/4 pint of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10 to 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.
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