Best Kampai Shrimp Recipes

JAPANESE STEAKHOUSE GOLDEN SHRIMP

Japanese Steakhouse Golden Shrimp image

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.

Provided by nriffer

Categories World Cuisine Recipes Asian

Time 8h20m

Yield 8

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 0.4 g, Cholesterol 141.3 mg, Fat 38 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 184.4 mg, Sugar 0.1 g

JOEY'S GARLIC KAUAI SHRIMP

Joey's Garlic Kauai Shrimp image

Provided by Food Network

Categories main-dish

Time P3DT35m

Yield 2 servings

Number Of Ingredients 16

Ingredients

2 ounces kalamansi juice
1 ounce sweet chili sauce
1 ounce fish sauce
1 ounce cane vinegar
2 tablespoons minced garlic
2 teaspoons sugar
1 teaspoon chopped fresh cilantro
2 small green papayas, shredded
1 carrot, shredded
1 ounce salt
2 tablespoons salad oil
Ten 13/15 Kauai shrimp, deveined
1 tablespoon minced garlic
1 ounce butter
2 fresh basil leaves
Pinch salt and pepper

Steps:

For the kalamansi fish sauce: Mix kalamansi juice, chili sauce, fish sauce, vinegar, garlic, sugar and cilantro in a bowl until mixed well.
For the green papaya atchara salad: In a bowl, stir together papaya, carrots and salt and let sit until wilted, about 5 minutes, then wash and drain. Squeeze out excess water and transfer to another bowl, then add 3 ounces kalamansi fish sauce. Let marinate, refrigerated, for three days before using.
For the garlic Kauai shrimp: Heat a saute pan on medium-high heat, then add oil. Place shrimp in the pan and toast both sides of the shrimp. Add garlic, butter and basil and keep toasting until garlic starts to brown, then add 2 tablespoons kalamansi fish sauce to glaze. Season with salt and pepper.