Name: Japanese Steakhouse Golden Shrimp
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Egg yolks - 2; Canola oil - 1 ¼ cups; Seasoned rice vinegar - 1 tablespoon; Salt - ¼ teaspoon; Garlic powder, or more to taste - ¼ teaspoon; Saffron threads, crushed, or to taste - 3; Large shrimp, peeled and deveined - 1 pound; Butter, or to taste - 1 tablespoon; White cooking wine - 1 splash

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.