Prawn Sushi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • prawns, unshelled 6 nos
  • For Marinade:
  • rice vinegar - 3 tbsps
  • sugar - 1 tsp
  • ajinomoto a pinch
  • water - 4 tbsps
  • salt - 1.5 tsp
  • For the Filling:
  • egg yolks 4 nos
  • sugar - 1.5 tsp
  • lemon juice - 2.5 tsp
  • salt to taste

How to Make Prawn Sushi

  • Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it doesn't curl.
  • Boil these prawns in water for about 3-4 minutes or till they change colour.
  • Drain the water and immediately pass the prawns through cold water.
  • Now remove the toothpicks and peel the shell off from the prawns, but leave the tail section of the shell.
  • Cut the prawn slightly and remove the vein from its back.
  • Make a deeper incision on the prawn and spread the prawn making it look like a butterfly.
  • To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto and mix it with the prawns, then marinate for 1 hour.
  • Beat the egg yolks lightly and remove about 2.5 tsps. of the egg yolks and keep aside.
  • Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm.
  • Drain the yolks and then mash them to a fine paste.
  • Mix the sugar, salt, lemon juice, ajinomoto and the rest of the egg yolk and beat well.
  • Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside.
  • Divide the filling into 6 portions and then fill them into the 6 individual prawns.
  • Seal the edges by pressing them together and serve.