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

Method:

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.