Japanese Steakhouse Golden Shrimp
Description
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.
Ingredients
•
2 egg yolks
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1 1/4 cups canola oil
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1 tablespoon seasoned rice vinegar
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1/4 teaspoon salt
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1/4 teaspoon garlic powder, or more to taste
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3 saffron threads, crushed, or to taste
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1 pound large shrimp, peeled and deveined
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1 tablespoon butter, or to taste
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1 splash white cooking wine
Directions
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
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
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.