1 pound prawns, peeled and deveined
1/2 cup julienne carrots
1/2 cup sliced celery
1/2 cup diagonally sliced green onions
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup water
1/4 cup honey
4 teaspoons cornstarch
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon crushed dried rosemary leaves
1 pound cooked linguini pasta, kept warm
Servings: 4
Stir-fry prawns, carrots, celery, green onions and garlic in oil in large skillet over medium-high heat about 3 minutes or until prawns start to turn pink. Combine remaining ingredients except pasta in small bowl; mix well. Add to prawn mixture; stir-fry about 1 minute or until sauce thickens. Serve over pasta.
1/2 cup julienne carrots
1/2 cup sliced celery
1/2 cup diagonally sliced green onions
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup water
1/4 cup honey
4 teaspoons cornstarch
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon crushed dried rosemary leaves
1 pound cooked linguini pasta, kept warm
Servings: 4
Stir-fry prawns, carrots, celery, green onions and garlic in oil in large skillet over medium-high heat about 3 minutes or until prawns start to turn pink. Combine remaining ingredients except pasta in small bowl; mix well. Add to prawn mixture; stir-fry about 1 minute or until sauce thickens. Serve over pasta.
