|Shelled prawns||4 Ounce (100 g)|
|Cheese sauce||1⁄2 Pint (coating, 300 ml)|
|Canned sweetcorn||11 Ounce, drained (275 g)|
|Celery stalks||2 , finely chopped|
|Spring onions||3 , chopped|
|Long grain rice||8 Ounce (225 g)|
Stir most of the prawns into the sauce, then fold in the sweetcorn, celery and spring onions.
Add salt and pepper.
Pour into a greased baking dish, cover and bake in a preheated moderately hot oven (190 C/375 F, Gas Mark 5) for 25 minutes.
Meanwhile, cook the rice in boiling salted water until tender.
Drain, if necessary, and arrange around the edge of a warmed serving dish.
Pour the prawn sauce into the centre and garnish with the remaining prawns.