PRAWNS WITH MUSTARD AND CORIANDER

25g/1oz butter

10ml/2tsp sesame oil

2 sticks celery, chopped

1 clove garlic, crushed

450g/1lb frozen prawns, defrosted and drained

45ml/3tbsp fish stock

15ml/3tsp Dijon mustard

30ml/2tbsp medium dry sherry

22.5ml/1½ level tbsp) cornflour

150ml/5floz carton double cream

fresh ground black pepper

15-30ml/1-2tbsp chopped coriander leaves

1. Heat the butter and oil in a large pan or Wok.
2. Add the celery, garlic and prawns and stir-fry for 2-3 mins.
3. Add the fish stock, mustard and sherry.
4. Blend the cornflour with a little water and stir in.
5. Bring to the boil then add the cream and black pepper.
6. Sprinkle over the chopped coriander.
7. Serve immediately with a mixture of long grain and wild rice together with a mixed salad.