- Combine soy sauce, lime peel and juice, honey, hot pepper sauce and 1 Tbsp. oil; pour over prawns in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat prawns well. Refrigerate for at least 2 hours.
- Reserving marinade, drain prawns.
- Heat 1 Tbsp. oil in skillet over high heat until hot. Add bell pepper; cook and stir about 1-1/2 minutes. Transfer to serving platter.
- Heat remaining 1 Tbsp. oil in same skillet until hot. Add prawns and cook, stirring, 1 minute. Add reserved marinade and cook with prawns about 1 minute longer, or until prawns are cooked. Transfer prawns to platter, leaving sauce in pan.
- Add butter to sauce and cook about 1 minute, or until sauce is reduced and slightly thickened. Pour sauce over prawns.
- Serve with Tomato Risotto, if desired. *Click here for Tomato Risotto recipe.
Seared Prawns with Soy Lime Vinaigrette
ingredients
3 tablespoons Kikkoman Soy Sauce
1/2 teaspoon grated fresh lime peel
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon hot pepper sauce
3 tablespoons olive or vegetable oil, divided
1-1/4 pounds large prawns, peeled and deveined
1 yellow or red bell pepper, sliced
1 tablespoon butter or margarine
Tomato Risotto*
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
