Japanese Steakhouse Golden Shrimp

Name: Japanese Steakhouse Golden Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 500 min
Yield: ['8', '8 servings']
Cuisine: asian
Ingredients: 2 egg yolks; 1.25 cups canola oil; 1 tablespoon seasoned rice vinegar; 0.25 teaspoon salt; 0.25 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

3.80 (4)

⏱ 500 mins 🍽 ['8', '8 servings'] 🌶 asian 🏷 Main course

This dish recreates the luxurious golden shrimp served at Japanese steakhouses. Its defining feature is a custard-like golden sauce, prepared a day ahead from seasoned egg yolks and oil. The shrimp are butterflied, then steamed in a skillet with butter, white wine, and a spoonful of the rich sauce until perfectly cooked and fluffy. The result is an impressive and flavourful main course, ideal for a special dinner. The preparation requires some advance planning for the sauce to develop its full flavour.

Ingredients

2 egg yolks
1.25 cups canola oil
1 tablespoon seasoned rice vinegar
0.25 teaspoon salt
0.25 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

Method

Whisk the egg yolks until they are completely smooth. While whisking constantly, begin adding the oil drop by drop until the mixture thickens to a custard-like consistency. Gently mix in the rice vinegar, salt, garlic powder, and crushed saffron until everything is fully incorporated. Cover the prepared golden sauce and place it in the refrigerator to allow the flavours to develop, for 8 hours to overnight.
Take each shrimp and lay it flat on your work surface. Using a sharp knife, make a horizontal cut along the middle of the shrimp, being careful not to slice completely through to the other side. Gently open the two halves to butterfly them, then pat the shrimp thoroughly dry using paper towels.
Melt the butter in a large skillet. Arrange the prepared shrimp in a circular pattern in the pan, ensuring the tails are touching. Place approximately one heaped teaspoon of the chilled golden sauce on top of each shrimp. Pour in a splash of white cooking wine, cover the skillet with a lid, and allow the shrimp to steam until the sauce becomes light and fluffy, for 5 to 7 minutes. Use a slotted spatula to transfer the cooked shrimp carefully onto plates for serving.

Nutrition (per serving)

Calories385 kcal

Fat38 g

Protein10 g

Sodium184 mg

Recipe details

CategoryMain course

Cuisineasian

Authornriffer