Prawn Saganaki

Name: Prawn Saganaki
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 1 tbs olive oil; ½ brown onion; 1 clove garlic; 1 birdseye chilli; 1 tin diced tomatoes; 2 tbs white wine (optional); 250 g prawns; ½ cup couscous; ½ block fetta cheese; ½ cup boiling water; 1 tsp butter; ½ bunch parsley

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Saganaki comes from the name of the small frying pan used to prepare the dish in, and there are actually a huge variety of Greek dishes that might be whipped up in it. This fresh prawn version with delicious melt-in-your-mouth fetta is the perfect summer seafood dish. We’ve paired it with butter parsley couscous, but if you can’t bear to waste any sauce, grab a slice of bread to clean everything up with!

Tags:

High Protein

•Nut Free

•Seafood first

Allergens:

Crustaceans

•Gluten

•Wheat

•Milk

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½

brown onion

1 clove

garlic

1

birdseye chilli

1 tin

diced tomatoes

250 g

prawns

(Contains: Crustaceans;)

½ cup

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

½ block

fetta cheese

(Contains: Milk;)

½ bunch

parsley

Not included in your delivery

1 tbs

olive oil

2 tbs

white wine (optional)

½ cup

boiling water

1 tsp

butter

(Contains: Milk;)

Nutritional Values

per serving

Calories2200 kcal

Fat15.6 g

of which saturates6 g

Carbohydrate55.9 g

of which sugars7.3 g

Protein35.8 g

Sodium643 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Saucepan

•Baking Dish

•Bowl

•Cling Wrap

•Fork

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, thinly slice the brown onion and finely chop the chilli (deseeded) and the parsley. Peel and crush the garlic. Crumble the fetta cheese and melt the butter.

2

Heat the olive oil in a small saucepan over a medium-high heat. Add the brown onion and cook for 3 minutes or until soft. Add the birdseye chilli and garlic and cook for a further 2 minutes. Add the diced tomatoes, white wine and salt and pepper. Bring to the boil and then reduce to a simmer. Simmer gently for 8-10 minutes or until the sauce thickens slightly.

3

Transfer the sauce to a small baking dish and push the prawns into the sauce. Crumble the fetta cheese on top and cook in the oven for 10-12 minutes or until the prawns are cooked through and the fetta cheese begins to turn golden.

4

Meanwhile, place the couscous and boiling water in a medium bowl. Cover with cling wrap and set aside for 5 minutes. Stir through the butter. Fluff with a fork and season to taste with salt and pepper. Stir through half of the parsley.

5

Garnish the prawn saganaki with the remaining parsley and serve with the couscous.