| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Honey, Fish shellf, Xport | 4 | Servings | |
INGREDIENTS
| 1 | lb | Prawns; peeled and deveined |
| 1/2 | c | Julienne carrots |
| 1/2 | c | Sliced celery |
| 1/2 | c | Green onions; diagonally sliced |
| 3 | Cloves garlic; minced | |
| 2 | tb | Olive oil |
| 1/2 | c | Water |
| 1/4 | c | Honey |
| 4 | ts | Cornstarch |
| 1/4 | ts | Red pepper flakes; crushed |
| 1/4 | ts | Dried rosemary leaves; crushed |
| 1 | lb | Linguini; cooked and kept warm |
INSTRUCTIONS
Stir-fry prawns, carrots, celery, green onions and garlic in oil in a large skillet over medium-high heat about 3 minutes or until prawns start to turn pink. Combine remaining ingredients except pasta in a small bowl; mix well. Add to prawn mixture; stir-fry about 1 minute or until sauce thickens. Serve over pasta. www.honey.com, your source for honey information and recipes 98Mar06 >from Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: Honey Commission Entrees Mar98 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06, 1998
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