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Less Salt in Soy Sauce
Loulou Brown discovers the delights of a new low-salt soy
sauce
Kikkoman, the Japanese family-owned firm who manufacture
soy sauce, have now gone one better and have brought out a new,
less salty, soy sauce. It’s called Kikkoman Less Salt Soy Sauce
and the flavour is slightly different and much subtler. In
addition, there is 43 per cent less salt than in the Kikkoman
regular soy sauce.
There are no artificial flavourings or colourings, and
the sauce comes in the same distinctive tapered Kikkoman
bottles, with green caps to distinguish them from the original.
The new low salt soy sauce can be used in just the same
way as the original: as flavouring for sauces and as an
essential ingredient in stir-fry cooking. It can also, as I’ve
discovered to my delight, be used as an excellent addition to
salad dressing (the original was, in my view, far too salty to
be used for this purpose).
I’ve used the new soy sauce in the following recipe. The
result, I can assure you, is delicious.
Gilled Tiger Prawns (for 5 people as an appetiser)
Ingredients
About ten Tiger prawns with shells on
Juice of half a lemon
Quarter of a teaspoon chilli flakes
Three tablespoons Kikkoman Less Salt Soy Sauce
One tablespoon good olive oil
One clove of garlic, peeled and grated
Half a teaspoon of ginger (finely cut up flakes of fresh ginger)
Method
Butterfly the prawns in their shells by snipping through the
shell along the crest of the back with a pair of scissors. Then
turn the prawns over and flatten them out. Mix all the other
ingredients together and spoon half the mixture over the prawns.
Leave the prawns with their marinade in the fridge for an hour.
To cook, use an overhead grill. Arrange the prawns flesh side up
in the grill pan and brush with more marinade. Place under a
very hot grill for a minute, the remove and brush with more
marinade. Cook for a further two minutes before repeating the
brushing. Continue with this method until the prawns are cooked.
You can also barbecue the prawns. Grill them with the shell
nearest the heat.
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