Japanese Golden Shrimp Sauce Rating Options

[Guest_Linda Magruder_*]

Several Japanese Steakhouses (i.e. Ron of Japan)offer a dish called "Golden Shrimp". Shrimp are butterflied, grilled, and then topped with a thick sauce that appears to be an egg yolk emulsion. The shrimp are covered with a lid and allowed to steam for a moment before serving. I have been searching for a recipe for this "golden sauce" for more than a year now and it seems more elusive than the holy grail. Can you help?

[Guest_Foodcrazee_*]

Linda, i hope this helps.

http://www.cdkitchen.com/rfr/data/984248717.shtml

Date: Fri, 9 Mar 2001 14:29:50 -0700
From: Deborah West
Subject: Japanese Shrimp Sauce
Newsgroup: rec.food.recipes

Here is a recipe I found that very closely matches Japanese restaurant
shrimp sauce. However, I would also add a couple tablespoons of dehydrated
shrimp to add extra flavor.

Japanese Steakhouse-Style Golden Shrimp Sauce

Makes about 1-1/4 cups

I've reduced this recipe from the institutional quantities posted and
re-posted on several message boards. The original poster claims the recipe
comes pretty close to the "secret sauce" served with shrimp at many Japanese
steakhouses. As you can see, except for the inclusion of rice vinegar, the
recipe is not in the least "Japanese."

1 cup mayonnaise
3 tablespoons sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Mix all ingredients together. Chill 24 hours before serving so flavors can
meld

: Several Japanese Steakhouses (i.e. Ron of Japan)offer a
: dish called "Golden Shrimp". Shrimp are
: butterflied, grilled, and then topped with a thick
: sauce that appears to be an egg yolk emulsion. The
: shrimp are covered with a lid and allowed to steam for
: a moment before serving. I have been searching for a
: recipe for this "golden sauce" for more than
: a year now and it seems more elusive than the holy
: grail. Can you help?

[Guest_Me too_*]

I too have been searching for this sauce . . . I'll post anything that i find.

: Several Japanese Steakhouses (i.e. Ron of Japan)offer a
: dish called "Golden Shrimp". Shrimp are
: butterflied, grilled, and then topped with a thick
: sauce that appears to be an egg yolk emulsion. The
: shrimp are covered with a lid and allowed to steam for
: a moment before serving. I have been searching for a
: recipe for this "golden sauce" for more than
: a year now and it seems more elusive than the holy
: grail. Can you help?

[Guest_Asianfoodfan_*]

could it be some kind of hollandaise sauce, maybe with an Asian seasoning or two?

[Guest_Bruce_*]

I have also asked and the answers have ranged from just eggs to eggs, a special sauce, oil and corn starch. Thus far I have not had any luck with the attempts. I assumed the sauce could be fish sauce but it still does not explain the base egg yolk mix. Still looking for the right mix - I will let you know if I find it.

: Several Japanese Steakhouses (i.e. Ron of Japan)offer a
: dish called "Golden Shrimp". Shrimp are
: butterflied, grilled, and then topped with a thick
: sauce that appears to be an egg yolk emulsion. The
: shrimp are covered with a lid and allowed to steam for
: a moment before serving. I have been searching for a
: recipe for this "golden sauce" for more than
: a year now and it seems more elusive than the holy
: grail. Can you help?

[Guest_Annie_*]

: Several Japanese Steakhouses (i.e. Ron of Japan)offer a
: dish called "Golden Shrimp". Shrimp are
: butterflied, grilled, and then topped with a thick
: sauce that appears to be an egg yolk emulsion. The
: shrimp are covered with a lid and allowed to steam for
: a moment before serving. I have been searching for a
: recipe for this "golden sauce" for more than
: a year now and it seems more elusive than the holy
: grail. Can you help?

Hello, I too have been on the hunt for this "Japanese Egg Sauce" that we first tried at Hani Yori a Japanese/Schezwan restaurant in South Bend IN. The chefs at Hani Yori will only tell you that it is Japanese Velveeta! I read thru every response and every suggestion here and tried them all. I tweeked a bit and came up with something thats good and very close and very easy.
3 med egg yolks (room temp)
3/4 cup oil
yellow and red food coloring to desired color(one drop of red and several yellow will give you that velveeta color)
Salt to taste (a good pinch)
a few drops of soy sauce to taste
Blend the yolks in a blender for about 15 seconds, then very slowly(drop by drop) add the oil. Add the coloring, salt and soy sauce as you go. Using a blender worked much better than whisking or even my hand held mixer. This produces a thick gelatin like sauce.
It only took about 10 minutes to make! Good Luck!

[Guest_marian_*]

: Several Japanese Steakhouses (i.e. Ron of Japan)offer a
: dish called "Golden Shrimp". Shrimp are
: butterflied, grilled, and then topped with a thick
: sauce that appears to be an egg yolk emulsion. The
: shrimp are covered with a lid and allowed to steam for
: a moment before serving. I have been searching for a
: recipe for this "golden sauce" for more than
: a year now and it seems more elusive than the holy
: grail. Can you help?

The recipe is very easy.

3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
5 tablespoons soy sauce
cooking wine

In a medium bowl, add the 3 egg yolks, whole egg, and 1/2 of the vegetable oil.
Using a whisk, begin mixing until of mayonnaise consistency. Note: using a blender does not work because it generates heat...thus the sauce will never firm up.
Add white pepper, salt, soy sauce, and remaining oil.
Mix until well blended.
Use with seafood or chicken, covering with sakura sauce when almost completely cooked.
Sprinkle wine around food, simmering for 3 to 4 minutes, and serve.
*The wine creates steam so sauce will cook on top.

[Guest_maida_*]

The first time I had Golden Shrimp was many years ago at Ron of Japan's. Every since then Ive been addicted to it. Back then the recipe wasnt like, as someone called it here as 'The Holy Grail' LOL!! Anyways, the cook we had was really cute and I, of course, had to flirt a little. I asked him what the recipe was and he told me egg yolk, butter, soy sauce and Crisco. Now, I never tried makin it since its easier for me to buy it. LOL!!! Ron of Japan is very pricey so I know people are more inclined to make it themselves. However, I found an awesome restaurant that serves it cheap!!! Its not a tepan house but its a little restaurant in Buffalo Grove called Taste of Tokyo!!! Actually, they have the best sushies Ive ever tasted. Their food and sushi are cooked by Japanese chefs so its authentic. I highly recommend their crawfish sushi!!! I'm tryin to promote them coz Id cry if they close down and I cant get my golden shrimp cheap anymore!!! I got my whole family goin there coz they also love Golden Shrimp!!! They cant believe how cheap they are. For appetizer(3 shrimps) size Golden Shrimp it $6 and for dinner meal(6 shrimps) its only $15. They are located inside a plaza in the corner of McHenry and Lake Cook Rd. Hope this helps. If anyone tries this recipe, please let us know how it turned out.HUGSSSS!!! Maida ;)

[Guest_Linda Magruder_*]

Thanks for your response Deborah. Actually, I had seen the recipe you posted on other sites responding to others seeking this same recipe. I did mix up a batch and unfortunately it's not the one I am looking for. The "golden shrimp sauce" served at Ron of Japan and the like is not in any way sweet or tangy. In fact, I doubt there's much more to it than egg yolks and oil or butter. Getting the proportions right is the key. The consistancy is thick and gelatinous when spooned onto the shrimp and only melts slightly when steamed. The search continues....
: Linda, i hope this helps.

: http://www.cdkitchen.com/rfr/data/984248717.shtml

: Date: Fri, 9 Mar 2001 14:29:50 -0700
: From: Deborah West
: Subject: Japanese Shrimp Sauce
: Newsgroup: rec.food.recipes

: Here is a recipe I found that very closely matches
: Japanese restaurant
: shrimp sauce. However, I would also add a couple
: tablespoons of dehydrated
: shrimp to add extra flavor.

: Japanese Steakhouse-Style Golden Shrimp Sauce

: Makes about 1-1/4 cups

: I've reduced this recipe from the institutional
: quantities posted and
: re-posted on several message boards. The original poster
: claims the recipe
: comes pretty close to the "secret sauce" served
: with shrimp at many Japanese
: steakhouses. As you can see, except for the inclusion of
: rice vinegar, the
: recipe is not in the least "Japanese."

: 1 cup mayonnaise
: 3 tablespoons sugar
: 3 tablespoons rice vinegar
: 2 tablespoons melted butter
: 3/4 teaspoon paprika
: 3/8 teaspoon garlic powder

: Mix all ingredients together. Chill 24 hours before
: serving so flavors can
: meld

[Guest_Larry_*]

: Thanks for your response Deborah. Actually, I had seen
: the recipe you posted on other sites responding to
: others seeking this same recipe. I did mix up a batch
: and unfortunately it's not the one I am looking for.
: The "golden shrimp sauce" served at Ron of
: Japan and the like is not in any way sweet or tangy.
: In fact, I doubt there's much more to it than egg
: yolks and oil or butter. Getting the proportions right
: is the key. The consistancy is thick and gelatinous
: when spooned onto the shrimp and only melts slightly
: when steamed. The search continues....

Good luck, and remember that restaurants often have their own private versions of basic recipes, so if you get one that's close, experiment

[Guest_Rachel_*]

: Good luck, and remember that restaurants often have their
: own private versions of basic recipes, so if you get
: one that's close, experiment
I too am from the Chicago area and wanted to let you all know what I have found...This egg sauce is only found in Chicago and NY. I located a recipe a few months ago in the WGN archives. Supposedly it is the recipe from Ron of Japan. Here it is...with an electric wisk beat 3 lg egg yolks for 15 seconds. Very slowly add corn oil while whisking the egg yolks on a high speed. Continue whisking until you get a mayonnaise consistency. You must use the sauce right away. Do not add salt while whisking, it will break up the sauce. GOOD LUCK!!

[Guest_Linda Magruder_*]

Deal! If I find the right recipe (or experiment my way to it) I'll post it here. I have been shameless in asking the "grill chefs" (for lack of a better title)for the recipe every time I order the stuff. The closest I came to getting a real answer was at Tsukasa (Vernon Hills, IL). All I got was a hint that there are only 3 or 4 ingredients in the mix. Egg yolks aaaaaand....

: I too have been searching for this sauce . . . I'll post
: anything that i find.

[Guest_Margie_*]

: I too have been searching for this sauce . . . I'll post
: anything that i find.
I tried one of the recipes and it was a flop. The sauce all melted off the shrimp. I don't think anyone has it down.

[Guest_Michelle_*]

Yea, my dad got the same response. They told him egg yolks because he guessed it and they said there were 3 more ingredients. This was at Kyoto's (Crystal Lake, IL) and we've been trying to figure it out for about 2 years now.

: Deal! If I find the right recipe (or experiment my way to
: it) I'll post it here. I have been shameless in asking
: the "grill chefs" (for lack of a better
: title)for the recipe every time I order the stuff. The
: closest I came to getting a real answer was at Tsukasa
: (Vernon Hills, IL). All I got was a hint that there
: are only 3 or 4 ingredients in the mix. Egg yolks
: aaaaaand....

[Guest_karyn_*]

Hi there -
I too have been searching for this recipe - I saw the one you posted but there were NO egg yolks in it? Is this REALLY the same sauce???
THANKS -
Karyn

: Deal! If I find the right recipe (or experiment my way to
: it) I'll post it here. I have been shameless in asking
: the "grill chefs" (for lack of a better
: title)for the recipe every time I order the stuff. The
: closest I came to getting a real answer was at Tsukasa
: (Vernon Hills, IL). All I got was a hint that there
: are only 3 or 4 ingredients in the mix. Egg yolks
: aaaaaand....

[Guest_Linda Magruder_*]

: could it be some kind of hollandaise sauce, maybe with an
: Asian seasoning or two?

Actually, I have thought of this. There is no lemon though, and really no discernable seasoning. The texture is thick (not pourable like Hollandaise). It holds it shape when spooned onto the seafood and melts only slightly when the steamer lid goes on but does not run off of the seafood. I can usually puzzle these types of things out but this has me stumped.

[Guest_Ann_*]

I found this recipe on the web that could be something close:

Golden Shrimp
4 Servings
20 large shrimp, cleaned and deveined
1/2 cup sake or dry sherry
***** sauce *****
3 egg yorks
2 oz. White Miso
1/4 cup Mirin ( sweet sake )
1 tablespoon soy sauce

1. In a skillet, boil sake over high heat; add shrimp;
cover and cook for 1-2 min.
Drain and set aside. Preheat oven to Broil.

2. In a bowl, mix all the sauce ingredients with wire whisk. Apply sauce on shrimp with brush; put shrimp on baking sheet.

3. Broil shrimp until some parts of the sauce is brown;
baste with remaining sauce several times.

Do not substitute sugar for "Mirin".

[Guest_Ellen_*]

: Have the correct quantities been determined for sure? I'd like to try mixing up a SMALL batch. I'm a Chicago transplant (now in Tucson) and have enjoyed many a meal at Ron's, as well as Kampai in Des Plaines.

Ellen

[Guest_diana_*]

i too searched for this recipe from chicago (ron of japan) for many years. it is a mayonaise (sakura sauce) made with 3 eggs yolks, vegetable oil (1 cup, dripped into the emulsified yolks), salt, tsp lemon juice, and miso paste. i found several recipes onthe internet. however, i combined alton browns mayo making technique w/ two recipes. butterfly shrimp and place in very hot iron skillet, add mayo, pour saki around shrimp for flambe and cover til done. i also used a food processor and a ketchup dispenser (alton brown) to slowly drip in oil. other than that mayo will break. my next project is to use this mayo to make crab cakes w/ wasabi dip. good luck

[Guest_Mike_*]

I just started my search for the recipe for this "sauce" and have run up against the same problem you all have. It appears a lot of us are from the Chicago area (I'm from Carol Stream). The other day the chef told me it contained egg yolks, oil and soy sauce. But common sense says there has to be something that makes the sauce gel. Otherwise you'd just have a runny mess of egg yolks. My guess is maybe wisking in the oil makes it stand up. i'm not sure. But I just thought I'd toss in the ingredients I'd heard of so far. Maybe we need to start a National Golden Shrimp list or something. My next approach is to got to a place and hand a waiter $20 when the owner isn't looking. Hopefully that will be enough for him to tell me how it's done. ;)

P.S. I've also seen this dish called Tokyo Shrimp. So maybe that will help in thesearch a little also.

Mike

: Yea, my dad got the same response. They told him egg
: yolks because he guessed it and they said there were 3
: more ingredients. This was at Kyoto's (Crystal Lake,
: IL) and we've been trying to figure it out for about 2
: years now.

[Guest_Emma_*]

: Yea, my dad got the same response. They told him egg
: yolks because he guessed it and they said there were 3
: more ingredients. This was at Kyoto's (Crystal Lake,
: IL) and we've been trying to figure it out for about 2
: years now.

Too funny - that is EXACTLY where I've had it and EXACTLY why I'm searching for this recipe. My husband and I are ADDICTED!

[Guest_Steve Hansen_*]

I've had this sauce at Ron of Japan(Northbrook/Chicago, Il), as well as Tsukasa of Tokyo(Vernon Hills, Il)and have also heard numerous poeple mention the other restaurants in the Chicago suburban area that serve the exact same sauce on lobster and shrimp. I have also spent a couple years occasionally looking on the internet, as well as begging the teppan chef's for the recipe. Several have seemed willing to give up the ingredient list, but because they make it in institutional, or very large batches, they are not able to translate it into a two cup recipe. However, I have done a lot of trial and error on this sauce, and came up with a version that is extremely close. First of all, this is a mayonaise base. So you need to have the knack for making a fresh mayo without breaking the emulsion. Second, you want more egg yolk than you would in a normal mayo in ratio to the oil. More yolk, and less oil would seem logical. The recipe I have been refining, is down to this...and these are the ingredients I was told by a chef at Tsukasa. The ponzu is what gives that hint of soy. And ponzu has a unique odor, that you'll recognize from the golden sauce immediately. If anyone betters this recipe, please let us all know!

INGREDIENTS:
3 egg yolks
1/2 teaspoon lemon juice
1 cup vegetable oil
salt to taste
1 pinch freshly ground white pepper
1/2 tsp Ponzu Sauce (a Citrus flavored soy sauce)

--------------------------------------

DIRECTIONS:
In a medium bowl, beat egg yolks and lemon juice with a whisk. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the salt, white pepper and ponzu sauce.

[Guest_Dawn Behm_*]

I have searched and searched for this dang recepie for years now after having it at a local Resturant Called JMK NIPPON located in Rockford,IL. I started going to this resturant every year for my birthday and they used to make it right in front of the customers when I first started ordering this back in the early 1980's.

I remember that they used 3 egg yolks, oil, Sake, salt and pepper and that was it. They wisked the eggs and oil as wellpinch of salt and very little pepper into the sauce. They also steamed the Shrimp on the tepan grill in sake and then covered the shrimp with the egg sauce and steamed on the grill.

Now when I order it, they make it up in the back and bring it out to you. I know it has been broiled as the top is slightly browned. They now also add thinly sliced mushrooms in this delisious appitizer. I have yet to make it for fear of disappointing myself but I will soon take the leap as I can not seem to get enough of this dish!!! I can't hardly wait till the next family Birthday to go there and order this dish.

[Guest_Jamie_*]

: Too funny - that is EXACTLY where I've had it and EXACTLY
: why I'm searching for this recipe. My husband and I
: are ADDICTED!

I myself are also addicted and can't find it anywhere. The best place to eat it is at ROkbonki in Arlington Heights, IL off of Rand Rd or Dundee I cant remember, but its the best out of like 30 diffrent kinds ive had.

[Guest_Rebecca_*]

Hi, I am a golden sauce junkie. I have asked repeatedly how to make this sauce and the chefs at the restaurants play off like they can't understand what I am asking. lol
Here is arecipe that please my tastes and I am sure will please yours...
For 1 serving...
Use a double boiler, warm the water, do not boil or make too hot, place 2 egg yolks, 1/4 t of corn starch & 1/4 t of soy sauce. Stir in a pot over the warm water till creamy. Slowly add 3T of corn oil or melted butter (oleo) per egg, slowly, between each addition till egg has absorbed the liquid. Once everything is added smoothly, place in frig to firm up.
Believe me..I have tried everything and almost killed my mixer trying to create a mayo like substance...I think they laugh at us, knowing that we are all at home trying to create egg sauce with 10 egg yolks and a gallon of oil.

[Guest_Regina_*]

I've been searching for this sauce too... ive heard of using KARO... its a type of oil that is very thick and i hear if you beat it together with egg yolk, they mix together and get very thick... but im not sure of amounts etc... hope that helps a little! -- Regina

[Guest_Larry_*]

: I've been searching for this sauce too... ive heard of
: using KARO... its a type of oil that is very thick and
: i hear if you beat it together with egg yolk, they mix
: together and get very thick... but im not sure of
: amounts etc... hope that helps a little! -- Regina

Hey, here's another claim to fame I've found at
http://www.recipegal.com/oriental/Japanese...hrimp-Sauce.htm

No idea if it fits... I live in Thailand, and though I feel I live in the heart of the best food in the world (I do include KFC and Pizza Hut in that, too!), I have a very strong desire to taste this sauce... It sounds like it must be delicious!
Larry

Japanese Steakhouse-Style Golden Shrimp Sauce
Here is a recipe I found that very closely matches Japanese restaurant
shrimp sauce. However, I would also add a couple tablespoons of dehydrated
shrimp to add extra flavor.

Japanese Steakhouse-Style Golden Shrimp Sauce

Makes about 1-1/4 cups

I've reduced this recipe from the institutional quantities posted and
re-posted on several message boards. The original poster claims the recipe
comes pretty close to the "secret sauce" served with shrimp at many Japanese
steakhouses. As you can see, except for the inclusion of rice vinegar, the
recipe is not in the least "Japanese."

1 cup mayonnaise
3 tablespoons sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder

Mix all ingredients together. Chill 24 hours before serving so flavors can meld

But.....
This one seems like the closest to the ingredients that many have suggested in this thread...

JAPANESE GOLDEN SHRIMP

20 large Shrimp, raw, peeled
1/2 cup Sake
SAUCE
3 Egg yolks
2 ounces Miso, white
1/4 cup Mirin
1 tablespoon Soy sauce, dark
In a skillet, boil sake over high heat.

Add shrimp, cover and cook for 1-2 minutes.

Drain and set aside.

Whisk all sauce ingredients together.

Place shrimp on cookie sheet and brush sauce on each shrimp.

Broil shrimp until sauce turns brown, basting several times.

Report back with any results!

[Guest_Ron's egg sauce?_*]

I can share some inside information I heard about the sauce and also ask if anyone has since found the correct recipe (and trick) to make the golden "egg sauce" from Ron of Japan. It should be noted that the sauce differs in taste and color at the restaurants listed here (Ron, Kegon, Ichiban, etc). Ron's sauce is by FAR the best -- and thus the one I'm looking to replicate. Two table chefs at Ron of Japan told me the same recipe (yes, they did): They mix 5 galons of corn oil to 60 egg yolks (i've also read 52 yolks and 8 whole, but still 60) and a tiny bit of yellow food coloring. Whisk the yolks slowly, dripping in the oil til very thick, etc, just like you all say; same basic method. Ron's said they whisk it for 1 hr! Very slow. HOWEVER there is a question of proportions -- their 60 yolks to 5 gal. oil equates to 12 yolks to 1 gal, or 1 yolk to 4 cups oil. That seems too much oil!? A few recipes on this thread seem to say 3 yolks to 1 cup oil (that's a big difference to my #'s from Ron's chefs). Can anyone help? Maybe someone who has tried this at home? Thanks!

[Guest_John_*]

"their 60 yolks to 5 gal. oil equates to 12 yolks to 1 gal, or 1 yolk to 4 cups oil. "

Your conversions are wrong. If there are 12 yolks to a gallon, there would be 3 yolks to 4 cups of oil, not 1 yolk per 4 cups of oil..

[Guest_me_*]

For years, I've searched for the Ron of Japan egg sauce recipe! The internet is flush with suggestions but nothing seems to work. Finally, I have found a good source. This recipe doesn't differ too much from many others available (and is soooooooooo simple!). What makes it special is that it is from the WGN website. WGN is well known in Chicago as the radio and TV outlet for the Tribune (which also owns the Cubs). It can be trusted. If their food guy says that this is how they make it, I believe them:

http://wgnradio.com/Dean/eggsauce.htm

Egg Sauce for Lobster & Shrimp
Ron of Japan Restaurant

1 Large or 2 Medium egg yolks
3/4 cup 100% corn oil
1/4 teaspoon yellow food coloring for appearance

Whisk egg yolk vigorously in a medium bowl for 15 seconds
Add the food coloring
Whisk until the mixture thickens and the color brightens
VERY, VERY slowly add the oil while you continue to mix vigorously until the oil is incorporated. It should take several minutes to add the oil.
Serve while still warm

[Guest_sue_*]

: Tried this, and it just didnt work, anyone else have success?

[Guest_Aaron_*]

Thanks for the recipe that was really close- I also tried it at Hani Yori (I'm a student at Notre Dame) and I've been looking for an easy to make recipe ever since.

[Guest_Steve_*]

Check this link out...
Japanese Egg Yolk Sauce (several recipes)
This is also a great link for lost recipes.

[Guest_joe_*]

yes, it was pretty close but not quite. in my opinion, something's still missing. however, it was in fact pretty close. don't forget, mix in the oil slowly. also, i put in a dash or two of teryaki sauce. make sure to throw the globs of sauce on the frying pan for about 30 secs, this should cook it enough so that it maintains that consistency like at the Japanese Steak houses. good luck.

[Guest_Linda_*]

I wish I could try that restaurant in BG. I've only ever had this dish at Ron of Japan and Tsukasa in Vernon Hills. Curiously enough, Golden Shrimp appears to be a dish that's regional to Japanese Steakhouses in the Chicagoland area. None of the Japanese restaurants in the two cities I have lived in since leaving Chicagoland (St. Louis & San Antonio) have ever heard of Golden Shrimp. I am anxious to try my hand at making it at home. Thanks to all who have posted responses to my original query!

[Guest_Chris_*]

: I wish I could try that restaurant in BG. I've only ever
: had this dish at Ron of Japan and Tsukasa in Vernon
: Hills. Curiously enough, Golden Shrimp appears to be a
: dish that's regional to Japanese Steakhouses in the
: Chicagoland area. None of the Japanese restaurants in
: the two cities I have lived in since leaving
: Chicagoland (St. Louis & San Antonio) have ever
: heard of Golden Shrimp. I am anxious to try my hand at
: making it at home. Thanks to all who have posted
: responses to my original query!

Try Kampai in Des Plaines 83& Oakton excellent Golden Shrimp