- August 2018
- Serves 4
- Hands-on time 20 min, simmering time 10 min, oven time 12-15 min
Transport yourself to Greece with every mouthful of this prawn saganaki recipe. Prawns are cooked in a rich, chilli-laced tomato sauce, topped with creamy feta and olive oil and left to bake in the oven.
Lisa Faulkner’s sunshine prawns with feta is similar to this recipe but with more of a curry vibe… give it a go.
- 24.9g (9g saturated)
- 11.8g (10.8g sugars)
If you like, add queen scallops and squid rings to the prawns. Use straight from frozen or defrost in the fridge or under cold running water in the sink.
Make the tomato sauce up to the end of step 1, then cover and chill for up to a day. Put in the oven to warm through before adding the prawns, then continue with the recipe.
Cheaper feta is aged in salt water in airtight steel tins. Barrel-aged feta is stored for at least 3 months in wooden barrels. These allow the air to permeate as the cheese matures with help from the natural bacteria and yeasts from the wood. This gives the feta a creamy texture and rounded but punchy taste.
Chill a light and citrussy southern French picpoul de pinet.
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