Ingredients:

Prawns(unshelled 6 nos)

For the Marinade:

Vinegar 3 tbsps.
Sugar 1 tsp.
Ajinomoto a pinch
Water 4 tbsps.
Salt 1/4 tsp.

For the Filling:

Egg Yolks 4 nos.
Salt 1/4 tsp.
Sugar 1/4 tsps.
Lemon Juice 2 tsps.



Directions to cook:

step1 Take the prawn and pass a tooth pick through the flesh of the prawn so that it doesn't curl. 
step2 Now boil these prawns in water for about 3-4 minnutes.
step3 Drain the water and immediately pass the prawns through cold water.
step4 Now remove the toothpicks and peel the shell off from the prawns, but leave
the tail section of the shell.
step5 Cut the prawn slightly and remove the vein from its back. 
step6 Make a deeper incersion on the prawn and spread the prawn making it look 
like a butterfly.
step7 To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto 
and mix it with the prawns, then marinate for 1 hour.
step8 Beat the egg yolks lightly and remove about 2 1/2 tsps. of the egg yolks and keep aside.
step9 Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm.
step10 Drain the yolks and then mash them to a fine paste.
step11 Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and beat well.
step12 Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside.
step13 Divide the filling into 6 portions an dthen filling them into the 6 individual prawns.
step14 Seal the edges but pressing them together and serve.