Japanese Steakhouse Golden Shrimp
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Ingredients for - Japanese Steakhouse Golden Shrimp

1. Egg yolks - 2
2. Canola oil - 1 ¼ cups
3. Seasoned rice vinegar - 1 tablespoon
4. Salt - ¼ teaspoon
5. Garlic powder, or more to taste - ¼ teaspoon
6. Saffron threads, crushed, or to taste - 3
7. Large shrimp, peeled and deveined - 1 pound
8. Butter, or to taste - 1 tablespoon
9. White cooking wine - 1 splash

How to cook deliciously - Japanese Steakhouse Golden Shrimp

1. Stage

Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.

2. Stage

Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.

3. Stage

Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.