Prawn Saganaki
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!
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Ingredients
½
brown onion
1 clove
garlic
1
birdseye chilli
1 tin
diced tomatoes
250 g
prawns
(Contains Crustacean;)
½ cup
couscous
(Contains Gluten, Wheat;)
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
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
Garnish the prawn saganaki with the remaining parsley and serve with the couscous.
