Japanese Steakhouse Golden Shrimp Recipe

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.