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  Added: Apr 22, 2007  •  Visited (279)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Shrimp Sushi With Egg Yolk
(Ebi Kimizushi)
What You Need:
  • 6 medium-sized raw shrimp in their shells (16 to 20 per pound)

  • ¼ cup rice vinegar, or substitute ¼ cup mild white vinegar
  • l/3 cup water
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • MSG

  • 4 egg yolks
  • 1½ teaspoons sugar
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • MSG

  • How To Cook:
    1. Leaving the shells of the shrimp intact, insert toothpicks along their inside curves to prevent them from curling as they cook.

    2. Drop the shrimp into 2 cups of boiling water and cook briskly, uncovered, for 3 minutes, or until pink and firm. Drain in a sieve and cool quickly under cold running water.

    3. Remove the toothpicks and peel the shrimp, leaving the last section of shell and the tail attached to each one.

    4. Devein the shrimp by making a shallow incision across their tops with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife.

    5. Butterfly the shrimp by cutting along their inner curves three quarters of the way through, spreading them open and flattening them lightly with the flat blade of a large knife or cleaver.

    1. In a mixing bowl, combine the vinegar, water, sugar, salt and a few sprinkles of MSG, and stir together thoroughly.

    2. Add the shrimp, turn them about in the marinade to moisten them well, and marinate at room temperature for about 1 hour.

    1. Drop the 4 egg yolks into a 1-to 1½-quart saucepan, and beat them lightly with a fork. Remove 1 tablespoon of the egg yolks, and set it aside in a small bowl.

    2. Add 2 cups of water to the remaining yolks, stir thoroughly, and cook over moderate heat for about 10 to 15 minutes, or until the yolks are firm and hard-cooked. Drain them in a sieve, and mash them to a paste with a fork in a mixing bowl.

    3. Beat in the sugar, salt, lemon juice, a few sprinkles of MSG, and the remaining tablespoon of raw egg yolk and continue to beat until smooth. Then with the back of a spoon, rub the mixture through a fine sieve set over a bowl.

    4. Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a butterflied shrimp. Seal the edges of each shrimp by pressing them firmly together.

    5. Serve "ebi kimizushi" at room temperature as an accompaniment to cocktails, part of a picnic box, or as a first course.

    To Make: 6 zensai
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vinegar
    Dish » Appetizers


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