Sautéed prawns with fetta

Preparation

1. Put the ginger in a garlic press and squeeze out the ginger juice into a small bowl.
2. Mix in the soy sauce.
3. Add the cubes of fetta and gently toss to coat.
4. Set aside to marinate while you cook the rice.
5. Heat 2 teaspoons of the oil in a large saucepan, add the rice and fry gently for 2–3 minutes, stirring, until translucent.
6. Slowly pour in the stock, still stirring, then cover the pan with a tight–fitting lid.
7. Leave to cook over a low heat for 12–15 minutes, or until the stock has been absorbed and the rice is tender.
8. Meanwhile, heat the remaining 1 tablespoon oil in a sauté pan or large non–stick frying pan.
9. Add the spring onions and mushrooms, and sauté for 1 minute, stirring.
10. 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.
11. 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.
12. Sprinkle over the chopped coriander and parsley and the sesame seeds, and season with pepper to taste.
13. Toss gently to mix.
14. Spoon the prawn and fetta sauté onto warmed serving plates and garnish with sprigs of fresh coriander.
15. Fluff up the rice with a fork, season with salt and pepper to taste, and serve with the stir–fry.