Ingredients

• 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.