Sautéed prawns with fetta | Reader's Digest Asia

Ingredients

• 2.5 cm piece fresh ginger, coarsely grated
• 2 teaspoons light soy sauce
• 175 g fetta, cut into 2 cm cubes
• 1½ tablespoons sunflower oil
• 1 cup (200 g) long–grain white rice
• 3 cups (750 ml) vegetable stock1 bunch spring onions, sliced on the diagonal
• 250 g small button mushrooms, halved
• 175 g sugar snap peas, cut in half lengthwise
• 12 large raw prawns, peeled
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped fresh flat–leaf parsley
• 2 tablespoons sesame seed
• ssalt and pepper
• sprigs of fresh coriander, to serve