Sauteed tiger prawns with feta recipe

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  • Serves 4
  • 45 mins to prepare and 20 mins to cook
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Sauteed tiger prawns with feta
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Customer recipe by Kathy Cakebread
Added 51 months ago

our family likes to eat healthily and whats more healthy then fish

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 feta and gently toss to coat. Set aside to marinate while you cook the rice.

Heat ½ tbsp 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 tbsp 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 sugarsnap 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 feta cheese 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 feta 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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1inch fresh root ginger chopped
  • 2tsp soy sauce
  • 170g feta cheese cubes
  • 1 1/2tbsp sunflower oil
  • 225g long grain rice
  • 1 1/4 pint Knorr Vegetable Stock Granules
  • 1 bunch sliced spring onions
  • 225 button mushrooms halved
  • 170g sugar snap peas
  • 12 large raw tiger prawns
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh parsley
  • 2 tbsp sesame seeds
  • pinch salt and pepper
  • 4 sprigs of fresh coriander to decorate
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