Linguine with Honey-Sauced Prawns
|Prawns||8 Ounce, peeled and deveined (240 Grams)|
|Julienned carrots||60 Milliliter (1/4 Cup)|
|Julienned celery||60 Milliliter (1/4 Cup)|
|Green onions||60 Milliliter, diagonally sliced (1/4 Cup)|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Water||60 Milliliter (1/4 Cup)|
|Honey||15 Milliliter (2 Tablespoon)|
|Cooked linguine||590 Milliliter (2 1/2 Cups)|
In medium skillet, stir-fry prawns, carrot, celery, green onion and garlic in oil about 3 minutes or until shrimp start to turn pink.
Combine remaining ingredients, except: linguine, in a small bowl and mix well.
Add to vegetable mixture; stir-fry about 1 minutes or until sauce thickens.