Japanese Steakhouse Golden Shrimp

The hero of this golden shrimp dish, popularized by Japanese steakhouses, is the fluffy, dream-like golden sauce of seasoned egg yolks and oil that's made the night before.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 385 Calories

Ingredients

• 2 egg yolks
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon butter, or to taste
• 1 tablespoon seasoned rice vinegar
• 3 saffron threads, crushed, or to taste
• 1 splash white cooking wine
• 0.25 teaspoon salt
• 0.25 teaspoon garlic powder, or more to taste
• 1.25 cups canola oil

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.