| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish shellf, Honey, 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 |
T |
Olive oil |
| 1/2 |
c |
Water |
| 1/4 |
c |
Honey |
| 4 |
t |
Cornstarch |
| 1/4 |
t |
Red pepper flakes, crushed |
| 1/4 |
t |
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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