Teriyaki Tiger Prawns - As seen in Status | Status Fitness Magazine Official Website

Teriyaki Tiger Prawns - As seen in Status

| Posted by Tracy Holly | comments
email this article and share with friends!

Homemade Teriyaki Sauce
Tamari is dark brown in color and usually slightly thicker than regular soy sauce. The salty fermented paste derived from soy beans, called Miso, actually served as the basis for development of tamari. This development occurred during the Edo period (1603-1867) in Asia, when extra water was added to the Miso paste to create a thick, dark sauce. The flavor of this sauce was called Tamari.
Later, changes in the process added wheat to the paste's ingredients, and today, Tamari can be purchased as either wheat-containing or wheat-free. Wheat-free Tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China.
The well-balanced, smooth rich flavor of Tamari goes beyond its saltiness and blends so well with so many spices that the salt shaker won't even be missed; low sodium varieties are also available. Tamari can be found in your local health food stores and supermarkets year-round.

This is also a delicious marinade for chicken, shrimp, salmon, white fish, beef and tofu.

(Serves 4, 4 prawns per person)
1/2 cup wheat free(gluten free),low sodium Tamari sauce 2 teaspoons dark sesame oil 2 oranges, juiced 2 tablespoons honey 2 tablespoons ginger, peeled and minced 1/2 cup scallion, chopped 2 teaspoons garlic, minced 2 teaspoons sesame seeds, toasted 16 large Tiger Prawns.

Combine all ingredients in a large bowl. Transfer Teriyaki sauce to a large zip lock bag and add tiger prawns. Shake bag well to distribute sauce evenly over prawns place in refrigerator for a couple of hours turning the bag several times. In a pre-heated large skillet add prawns with Teriyaki sauce mixture and sauté until desired doneness. Prawns should be bright pink.

About Tracy Holly

Tracy Holly is the Executive Director of the Cory Holly Institute and a CSNA (Certified Sports Nutrition Advisor) Master. She is the author of several books, including The Athlete’s Cookbook and Sports Nutrition for Kids, and writes for several national health magazines. Visit www.coryholly.com