Keep the shell of the prawn intact and 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., drain the water and immediately rinse the prawns under cold water.
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 incersion and butterfly the prawns.
Combine 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 2½ teaspoons. of the egg yolks and to one side.
Add water to the remaining yolks, combine 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, fill the 6 individual prawns.
Seal the edges but pressing them together and serve.
