Stir-fried prawns are tossed through sweet honey and soy sauce. These delicious honey prawns are then tossed and served with thick kway teow (rice noodles) for a filling, delicious and healthy family dinner idea.
- 2 tsps vegetable oil
- 1.5 kg green prawns, peeled, deveined, tails on
- 1 bunch spring onions, trimmed, bulbs halved
- 2 clove garlic, sliced
- 3 cm ginger, chopped
- 1/2 wombok/napa cabbage, shredded
- 1 red capsicum, seeded, sliced
- 1/4 cup honey
- 2 tbsps reduced salt soy sauce
- 100 g kway teow
- bean sprouts, coriander leaves to serve
In a wok or large frying pan, heat oil on high. Stir-fry prawns in 3 batches, for 3-4 mins each, until cooked through (colour will change). Set aside on a plate, covered to keep warm.
In same wok, stir-fry spring onion, garlic and ginger for 2-3 mins until onion is tender.
Return prawns to wok with wombok, capsicum, honey and soy. Stir-fry for 2-3 mins until hot and wombok has just wilted.
Toss noodles through. Serve straight away topped with beans sprouts and coriander leaves.
Replace prawns with firm white fish or calamari pieces, if liked.