|Large prawns||454 Gram|
|White wine||250 Milliliter|
|Sushi rice||375 Milliliter|
Skewer the prawns with bamboo skewers along the underside of the prawn.
In a large pot, bring to a boil the water, wine, lemon, onion, celery and seasonings.
Place the skewered shrimp into boiling liquid.
Remove the shrimp once they float.
Drop them into ice cold water.
Once cooled, remove skewer and peel away the shell, leaving the tail tip.
Butterfly the shrimp by cutting along the middle from the underside.
Do not cut through.
Place small amounts of rice in the cut and wrap the shrimp around it.
Serve at once.