Contributed by: News Canada
(NC) - Soy sauce has been a staple in Asian kitchens for 2,500 years - and now, because of its unique flavour enhancing properties, soy sauce has become as indispensable as salt and pepper in North American recipes too. Food industry experts say it is the amino acids in the better quality soy sauces that trigger taste receptors on the tongue.
Makes 4 to 6 Servings
Combine first 6 ingredients in a large bowl; add ribs and toss to thoroughly coat. Reserving sauce, remove ribs and place meaty side up in 13x9-inch microwave-safe baking dish. Let stand 10 minutes. Cover; microwave on Medium-High (70%) 16 minutes, rotating dish once. Remove ribs; cook on grill 4 to 5 inches from medium-hot coals 8 to 10 minutes, turning over and brushing occasionally with reserved sauce.
Makes 6 Servings
De-vein, but do not peel prawns. Rinse thoroughly and pat dry; set aside. Combine remaining 5 ingredients and 1/2 cup water in medium saucepan; bring to boil. Add prawns and cook, stirring, until prawns turn pink, about 1 to 2 minutes. Remove to chilled plate; let stand 10 minutes. Cover loosely and refrigerate until thoroughly chilled, at least 3 hours.
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