Plump juicy prawns stir-fried in garlic butter and drizzled with honey
Course: Easy, Main Course
Wok or large frying pan
250gChinese Noodles (uncooked weight)
600gFrozen Raw Prawns
1cupfinely shredded cabage
1/2cupbrussel sprouts (halved)
Cook the pasta according to the package instructions
Chop the vegetables into bite-sized chunks.
Measure the oyster sauce, soy sauce and fish sauce into a wok or frying pan and bring to the boil.
Add the vegtables and stir well to coat.
Reduce the heat, cover the pan with a lid and allow to steam for 10 minutes. Put aside while you cook the prawns.
Add the butter to another frying pan and mix in the garlic paste. Allow to heat until sizzling.
Add the raw peeled prawns and stir-fry until pink - this normally takes about 5 minutes.
Just before they are done drizzle a tablespoon of honey into the pan and stir to coat each prawn.
Serve the prawns alongside a mound of pasta covered in vegetables and juices.
Don't add water to the vegetables. The moisture released from the vegetables during steaming combines with the sauces to form a delicious gravy. Steam the vegetables slowly - they should still have a 'bite' to them when they are cooked.Use raw peeled prawns for this dish - not the pre-cooked onesYou can use fresh finely chopped garlic if you wish, but be careful not to burn it while cooking the prawns.Drizzle the honey over the prawns right at the end of the cooking time - then just stir through to coat.The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
Garlic prawn stirfry first appeared on foodleclub.com on 8 August 2019