-----------------------------------SUSHI-----------------------------------
      6    Med., Raw, Unshelled, Shrimp

----------------------------------MARINADE----------------------------------
      3 tb Rice Vinegar

      1 ts Sugar

      1 pn MSG

      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.

    Add 3/4 pt of water to the remaining yolks, stir thoroughly, and
  cook over a moderate heat for 10-15 minutes until the yolks are firm
  and hard-boiled.  Drain them in a sieve, and mash them into a paste.
  Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw
  egg yolks and continue to beat.  Rub the mixture through a fine
  sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6
  equal parts and pack each part into the center of a prawn. Seal the
  edges by pressing them together. Serve at room temperature.