Steps

1. Cut the shrimp lengthwise from the head, dividing them in half. This is the key! This prevents shrinkage and helps them cook faster.
   🕒 01:18
2. In a frying pan, add 3 tbsp bread crumbs, 1/2 tsp curry powder, a pinch of Sichuan pepper, and a pinch of Shichimi Togarashi.
   🕒 02:10
3. Stir and toast over low heat until fragrant. Then, add slightly more than 1 tbsp butter and let it melt, coating the bread crumbs. This is the key! Toast over low heat to prevent burning and create fragrant, golden bread crumbs with butter.
   🕒 02:32
4. Transfer the golden bread crumbs to a plate.
   🕒 04:03
5. In the same frying pan, arrange the shrimp and season with a pinch of salt, a pinch of pepper, and 1 tbsp Cooking Sake (Rice Wine).
   🕒 04:25
6. Line the frying pan with crumpled aluminum foil.
   🕒 04:52
7. Arrange the shrimp on the aluminum foil and sprinkle the prepared golden bread crumbs evenly over them.
   🕒 05:00
8. Sprinkle cilantro (for garnish), to taste, over the shrimp.
   🕒 05:27
9. Pour 150-200ml of water into the gaps between the shrimp, cover with a lid, and steam-fry over high heat. This is the key! Adjust the time based on the size of the shrimp, but 1 minute 30 seconds is a guideline.
   🕒 06:13
10. Once the shrimp change color, turn off the heat and sprinkle cilantro (for garnish), to taste, over the entire dish as a finishing touch.
    🕒 06:58
11. Transfer to a plate on the aluminum foil, and it's done.
    🕒 07:11