Prawn saganaki

Name: Prawn saganaki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 4-5 tbsp extra-virgin olive oil; 1 red onion, chopped; 2 fat garlic cloves, crushed; 5cm fresh ginger, grated; ½ tsp Aleppo chilli flakes (or a pinch of regular chilli flakes); 350g jar tomato passata rustico, crushed tomatoes or tomato passata; 50g pitted black olives (available from Sainsbury’s and Waitrose), sliced; 4 sun-dried tomatoes (available from Sainsbury’s), chopped; 1 tsp dried oregano; Handful basil leaves (greek if possible), plus extra to garnish; 2 fresh mint sprigs, leaves picked, large ones finely shredded, a few small leaves reserved whole to garnish; 1 lemon; 1 tsp sugar; 20-24 sustainable large raw shell-on king/tiger prawns (see tip); 200g pack barrel-aged feta (see Know-how)

Published: 5 Sep 18
Updated: 18 Mar 24

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.

Easy
August 2018

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 10 min, oven time 12-15 min

Lisa Faulkner’s sunshine prawns with feta is similar to this recipe but with more of a curry vibe… give it a go.

Nutrition: per serving

Calories: 373kcals
Fat: 24.9g (9g saturated)
Protein: 23.8g
Carbohydrates: 11.8g (10.8g sugars)
Fibre: 3g
Salt: 2.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

4-5 tbsp extra-virgin olive oil
1 red onion, chopped
2 fat garlic cloves, crushed
5cm fresh ginger, grated
½ tsp Aleppo chilli flakes (or a pinch of regular chilli flakes)
350g jar tomato passata rustico, crushed tomatoes or tomato passata
50g pitted black olives (available from Sainsbury’s and Waitrose), sliced
4 sun-dried tomatoes (available from Sainsbury’s), chopped
1 tsp dried oregano
Handful basil leaves (greek if possible), plus extra to garnish
2 fresh mint sprigs, leaves picked, large ones finely shredded, a few small leaves reserved whole to garnish
1 lemon
1 tsp sugar
20-24 sustainable large raw shell-on king/tiger prawns (see tip)
200g pack barrel-aged feta (see Know-how)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat 3 tbsp of the extra-virgin olive oil in a shallow flameproof casserole or ovenproof skillet pan. Cook the onion, garlic and ginger with a couple of pinches of salt for 10 minutes over a low heat or until softened, stirring every so often.
Heat the oven to 200°C/180°C fan/gas 6. Stir in the chilli flakes, passata/tomatoes, sliced olives, sun-dried tomatoes, dried and fresh herbs, a squeeze of lemon juice and the sugar. Season to taste with salt and black pepper. Leave to simmer over a low heat for 10 minutes. Check the seasoning once more, adding more lemon and salt and black pepper as required (don’t over-salt the dish as the feta will be salty).
Nestle the prawns on top of the sauce, crumble over the feta and drizzle with the remaining olive oil, then bake for 12-15 minutes until the prawns are cooked through and the feta is tinged golden brown. Scatter with the reserved herbs and add another grind of black pepper to serve.

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 373kcals
Fat: 24.9g (9g saturated)
Protein: 23.8g
Carbohydrates: 11.8g (10.8g sugars)
Fibre: 3g
Salt: 2.1g

delicious. tips

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.