Japanese Steakhouse Golden Shrimp

Japanese Steakhouse Golden Shrimp

by Alberto Sanz 2 years ago
5 (1)
5 minutes
385.1 kcal
0.4 g carbs
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Description

I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.

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
Directions
  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
serving: 8 servings
calories: 385.1 kcal
carbohydrates: 0.4 g
protein: 9.9 g
saturated fat: 4 g
cholesterol: 141.3 mg
sodium: 184.4 mg
sugar: 0.1 g