| 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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