Prawns saganaki

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.

  • 15 mins cooking
  • Serves 4
  • Print


Prawns saganaki
  • 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


Prawns saganaki
  • 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.

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