Name: Prawns saganaki
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns, peeled, deveined, tails intact; 400 gram spring onions, trimmed, cut into quarters; 2 clove garlic, peeled, finely chopped; 1 medium (140g) lemon, zest finely grated, segmented; 2 tablespoon extra virgin olive oil; 1/2 cup (125ml) dry white wine; 1/2 teaspoon caster sugar; 400 gram canned whole tomatoes; few drops tabasco sauce; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/3 cup loosely packed fresh dill sprigs; 1/3 cup mint leaves; 180 gram feta cheese

Saganaki, despite sounding vaguely Japanese, is a popular Greek dish, named after a sagani, the two-handled frying pan in which it is cooked and served. Traditionally made with grilled or fried cheese, sprinkled with lemon juice and eaten with bread. Prawns saganaki is a particularly popular version.

Looking for more prawn recipes or more seafood recipes?

Ingredients

1 kilogram uncooked medium king prawns, peeled, deveined, tails intact

400 gram spring onions, trimmed, cut into quarters

2 clove garlic, peeled, finely chopped

1 medium (140g) lemon, zest finely grated, segmented

2 tablespoon extra virgin olive oil

1/2 cup (125ml) dry white wine

1/2 teaspoon caster sugar

400 gram canned whole tomatoes

few drops tabasco sauce

1/2 cup coarsely chopped fresh flat-leaf parsley

1/3 cup loosely packed fresh dill sprigs

1/3 cup mint leaves

180 gram feta cheese

Method

1.Heat oil in a large frying pan; cook onion and garlic, stirring, until softened. Add prawns; cook, stirring, until prawns begin to change colour.

2.Add wine, sugar, undrained tomatoes, Tabasco and half the herbs; bring to the boil. Reduce heat; simmer.

3.Place lemon segments and crumbled cheese on top of prawns, sprinkle with rind; cook, covered, for about 3 minutes or until cheese softens. Season to taste. Serve sprinkled with remaining herbs and crusty bread, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories