Guest Author - Sherry Van Der Elst

Sushi With Prawns

This recipe is another good introduction to sushi, especially if you�re still a bit squeamish about eating seaweed or raw fish, since the ingredients are fully cooked and easy to assemble. This dish gets high marks for eye appeal as well as flavor and makes an impressive appetizer for a formal party, wedding or bar/bat mitzvah.

Tip: Running bamboo skewers lengthwise through the prawns prevents them from curling as they cook.


1 lb. unshelled large, raw shrimp
Bamboo skewers
1/2 cup white vinegar
2 tbsps sugar
1/2 tsp salt
Wasabi paste
1/4 cup prepared sushi rice
Pickled ginger
Soy sauce for dipping (optional)



1. Carefully run a skewer lengthwise through each unshelled shrimp.

2. Drop the skewered shrimp into a pot of boiling, salted water and cook until just pink. Remove shrimp and allow to cool.

3. Remove skewers and shells, leaving tails intact.

4. Using the tip of a paring knife, butterfly each shrimp by slitting lengthwise along underside almost through to the back.

5. Marinate shrimp in mixture of white vinegar, sugar and salt in refrigerator for 30 minutes.

6. Drain and lay shrimp flat on a plate. Dab a tiny amount of wasabi paste inside each shrimp. With moistened fingers, take a small amount of prepared sushi rice and press into each split shrimp.

7. Serve immediately with pickled ginger and soy sauce for dipping, if desired.