Ebi Kimizushi (Prawn Sushi with Egg Yolk)

3 tb Rice Vinegar

1 ts Sugar

4 tb Water

1/4 ts Salt --FILLING--

4 Egg Yolks

1/4 ts Salt

1 pn MSG

1 1/4 ts Sugar

2 1/2 ts 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.