- 2.5 cm piece fresh ginger, coarsely grated
- 2 teaspoons light soy sauce
- 175 g fetta, cut into 2 cm cubes
- 1½ tablespoons sunflower oil
- 1 cup (200 g) long–grain white rice
- 3 cups (750 ml) vegetable stock1 bunch spring onions, sliced on the diagonal
- 250 g small button mushrooms, halved
- 175 g sugar snap peas, cut in half lengthwise
- 12 large raw prawns, peeled
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon chopped fresh flat–leaf parsley
- 2 tablespoons sesame seed
- ssalt and pepper
- sprigs of fresh coriander, to serve
- Put the ginger in a garlic press and squeeze out the ginger juice into a small bowl.
- Mix in the soy sauce.
- Add the cubes of fetta and gently toss to coat.
- Set aside to marinate while you cook the rice.
- Heat 2 teaspoons of the oil in a large saucepan, add the rice and fry gently for 2–3 minutes, stirring, until translucent.
- Slowly pour in the stock, still stirring, then cover the pan with a tight–fitting lid.
- Leave to cook over a low heat for 12–15 minutes, or until the stock has been absorbed and the rice is tender.
- Meanwhile, heat the remaining 1 tablespoon oil in a sauté pan or large non–stick frying pan.
- Add the spring onions and mushrooms, and sauté for 1 minute, stirring.
- Add the sugar snap peas and prawns, and sauté for a further 2–3 minutes, stirring frequently, until the prawns are pink and cooked through and all the vegetables are tender but still crisp.
- Stir in the fetta with its marinade and cook gently for about 30 seconds, just to heat through, turning the cheese carefully to prevent it from breaking up too much.
- Sprinkle over the chopped coriander and parsley and the sesame seeds, and season with pepper to taste.
- Toss gently to mix.
- Spoon the prawn and fetta sauté onto warmed serving plates and garnish with sprigs of fresh coriander.
- Fluff up the rice with a fork, season with salt and pepper to taste, and serve with the stir–fry.
Preparation: 10 minutes
Cooking: about 20 minutes