Japanese Steakhouse Golden Shrimp recipe
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Ingredients
- 2 egg yolks 1 ¼ cups canola oil 1 tablespoon seasoned rice vinegar ¼ teaspoon salt ¼ teaspoon garlic powder, or more to taste 3 saffron threads, crushed, or to taste 1 pound large shrimp, peeled and deveined 1 tablespoon butter, or to taste 1 splash white cooking wine
Nutrition Info
- 385.1 caloriescarbohydrate: 0.4 gcholesterol: 141.3 mgfat: 38 gfiber: : -protein: 9.9 gsaturatedFat: 4 gservingSize: -sodium: 184.4 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Japanese Steakhouse Golden Shrimp
Directions
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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.
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.
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.