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Prawn Saganaki

Prawn Saganaki

Prawn Saganaki

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A HelloFresh favourite. A winning combination of prawns baked in a rich tomato sauce, sprinkled with fetta cheese and served with crusty rolls. We’ve snuck fennel in to this recipe too - tell us what you think!

Allergens:

Milk

•Crustaceans

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

fennel

1 clove

garlic

1 tin

diced tomatoes

1

long red chilli

1 block

fetta cheese

(Contains: Milk;)

200 g

prawns

(Contains: Crustaceans;)

2

Bread Rolls

(Contains: Gluten, Wheat;)

1 tbs

parsley

Nutritional Values

per serving

Calories2470 kcal

Fat29 g

of which saturates7 g

Carbohydrate31 g

of which sugars12 g

Protein35 g

Sodium1040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Pan

Cooking Steps

1

To prepare the ingredients, slice the brown onion and fennel. Peel and crush the garlic. Deseed and finely chop the chilli, and chop the parsley. Crumble the fetta and wash the prawns.

2

Preheat the oven to 220ºC/200ºC fan-forced.

3

Heat a large saucepan with the olive oil over a medium-high heat and sauté the onion, fennel, garlic and chilli for 5 minutes, or until onion softens. Add the tomatoes and cook for a further 5 minutes. Add the white wine and season with salt and pepper. Leave to simmer gently for 8-10 minutes or until the sauce thickens.

4

Transfer the sauce to a baking dish, crumble over the fetta, and push the prawns into the mixture. Bake the prawn saganaki for approximately 10 minutes or until the prawns are cooked through. Place the bread rolls in the oven for 5 minutes or until warm and crusty.

5

Divide the prawn saganaki between bowls, serve with a bread roll and sprinkle with fresh parsley.

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