Ingredients
- • Prawns, unshelled 6 nos. (Shrimp)
- • For the Marinade
- • Rice Vinegar 3 tbsps.
- • Sugar 1 tsp.
- • Ajinomoto A pinch
- • Water 4 tbsps.
- • Salt ¼ tsp.
- • For the Filling
- • Egg Yolks 4 nos.
- • Salt Salt
- • Sugar 1¼ tsp.
- • Lemon Juice 2½ tsp.
Instructions
- .Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it doesn't curl.
- 2.Boil these prawns in water for about 3-4 minnutes or till they change colour.
- 3.Drain the water and immediately pass the prawns through cold water.
- 4.Now remove the toothpicks and peel the shell off from the prawns, but leave
- the tail section of the shell.
- 5.Cut the prawn slightly and remove the vein from its back.
- 6.Make a deeper incersion on the prawn and spread the prawn making it look
- like a butterfly.
- 7.To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto
- and mix it with the prawns, then marinate for 1 hour.
- 8.Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and keep aside.
- 9.Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm.
- 10.Drain the yolks and then mash them to a fine paste.
- 11.Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and beat well.
- 12.Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside.
- 13.Divide the filling into 6 portions an dthen filling them into the 6 individual prawns.
- 14.Seal the edges but pressing them together and serve.
