prawns with mustard and fresh corianderrating:
1 oz (25gm) butter
2 teaspoons sesame oil
2 sticks celery, chopped
1 clove garlic, peeled and crushed
1lb (500gms) frozen prawns, defrosted and drained (pat dry with paper towel, but don't let bits of paper get stuck to the prawns!)
3 tablespoons fish stock (if you don't have, this, use water or veg stock)
3 teaspoons Dijon mustard
2 tablespoons medium dry sherry
11/2 level tablespoons cornflour
5fl oz (142ml) carton double cream
1-2 tablespoons chopped fresh coriander leaves
cooking time: approx 5 mins
start the rice cooking 10-15 mins before you begin on this recipe - it cooks very quickly, whereas the rice will take about 15-20 mins.
when rice is nearly cooked, heat butter and oil in wok. Add chopped celery, garlic and prawns. Stir fry one minute.
add fish stock mixed with mustard and sherry.
blend cornflour carefully with a little water, making sure you get rid of all lumps, then stir thoroughly into wok, incorporating it well. Bring to boil, watch it thicken. Add cream and black pepper. Sprinkle chopped coriander leaves over it.
serve immediately with rice and salad.