Prawn Saganaki

Prawn Saganaki

This prawn saganaki is quick, bold and packed with Mediterranean flavour. The prawns cook gently in a rich tomato sauce with garlic, chilli and white wine, while the feta melts into creamy, salty pockets throughout the dish. It is perfect for entertaining, easy enough for a weeknight dinner and best served straight from the pan with crusty bread.

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

2 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, finely chopped
1 tsp chilli flakes, or to taste
1 tbsp tomato paste
½ cup dry white wine
400g canned crushed tomatoes
½ tsp sugar
½ tsp sea salt, or to taste
¼ tsp cracked black pepper
500g raw prawns, peeled and deveined, tails on
150g feta, crumbled
1 tbsp lemon juice
¼ cup flat-leaf parsley, roughly chopped
Crusty bread, to serve

METHOD

1. Start the sauce

Preheat the oven to 200°C. Heat the olive oil in a medium ovenproof pan over medium heat. Add the onion and cook for 3–4 minutes, stirring often, until softened and lightly golden.

2. Build the flavour

Add the garlic and chilli flakes, then cook for 30 seconds or until fragrant. Stir through the tomato paste and cook for 1 minute to deepen the flavour.

3. Simmer the tomato base

Pour in the white wine and simmer for 1–2 minutes, scraping up any flavour from the base of the pan. Add the crushed tomatoes, sugar, sea salt and black pepper. Stir to combine, then simmer for 10–12 minutes, or until the sauce has thickened slightly.

4. Add the prawns

Nestle the prawns into the tomato sauce in an even layer. Scatter over the crumbled feta.

5. Bake until bubbling

Transfer the pan to the oven and bake for 8–10 minutes, or until the prawns are just cooked through and the feta has softened. The prawns should be pink, opaque and juicy.

6. Serve straight from the pan

Finish with lemon juice and parsley. Serve hot, straight from the pan, with crusty bread.

Tips

Black steel holds heat beautifully, which helps the tomato sauce reduce quickly and gives the dish a rich, concentrated flavour. Just make sure the pan is well seasoned before cooking acidic tomato-based sauces, and avoid leaving the sauce sitting in the pan for too long after serving.