Saganaki prawns

Named for the small dish that its traditionally cooked in. It's super easy, quick and makes a scrumptious summer meal.

  • 45 mins cooking
  • Serves 4
  • Print


Saganaki prawns
  • 1 tablespoon olive oil
  • 1 medium_piece white onion (150g), chopped finely
  • 4 clove garlic, crushed
  • 410 gram tomatoes (we recommend Kumato® tomatoes)
  • 3/4 cup (180ml) dry white wine
  • 2 kilogram uncooked medium king prawns
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup fresh oregano, coarsely chopped
  • 200 gram piece fetta cheese, crumbled


Saganaki prawns
  • 1
    Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes and wine; bring to the boil. Reduce heat; simmer, covered, 10 minutes, stirring occasionally.
  • 2
    Meanwhile, shell and devein prawns, leaving tails intact.
  • 3
    Add prawns and herbs to tomato mixture; simmer, covered, 10 minutes, stirring occasionally.
  • 4
    Meanwhile, preheat grill.
  • 5
    Sprinkle cheese over prawn mixture; grill, uncovered, until cheese browns lightly.


Saganaki, despite sounding vaguely Japanese, is the traditional Greek name for a snack or entrée of grilled or fried cheese (fetta, kasseri, haloumi or kefalograviera), which is then sprinkled with lemon juice and eaten with bread. It has evolved, however, into a descriptive culinary term for any dish that uses cooked cheese as one of the main ingredients, such as the saganaki prawns found here and on many restaurant menus.

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