Notes
The term 'saganaki' refers to a small frying pan in Greece. Prawn saganaki is made with tomatoes, prawns and feta, and is simple to make, wonderfully fresh and sublimely summery!
Ingredients
2 tbsp. extra virgin olive oil
1 red onion, diced
2 cloves garlic/2 tsp. garlic paste
3 cm ginger/2 tsp. ginger paste
1 tsp. chilli flakes
400g passata/chopped tomatoes
1 tsp. dried oregano
1 tsp. sugar
small handful black olives
small handful sun blush tomatoes
small handful basil, roughly torn
small handful dill, roughly torn
180g raw peeled extra large prawns
100g feta
To serve:
1/2 lemon, juiced
drizzle extra virgin olive oil
bread
green salad
Method
Heat the extra virgin oil over a medium heat.
Add the red onion and stir until starting to soften. Add the garlic, ginger and chilli flakes and cook until they become aromatic.
Preheat the oven to 180°C fan/200°C/gas mark 6.
Add the passata/chopped tomatoes, dried oregano, sugar and simmer for 10 minutes.
Add the black olives, sun blush tomatoes, basil and dill. Mix through.
Add the sauce to a small oven-proof dish, and top with your prawns.
Sprinkle over your feta, and bake for 10-15 minutes, until the prawns are cooked through and the feta is golden.
To serve, squeeze over the lemon juice, top with fresh basil and dill and drizzle with extra virgin olive oil. Serve with fresh bread and a lightly dressed green salad.