After a day in the sun I was feeling all Mediterranean. This called for something healthy and delicious – nobody does this better than the Greeks. I’d already bought a bag of super fresh prawns that morning, which I had planned on making into a delicious curry of some description, but I abandoned that in favour of one of my favourite Greek dishes, prawn saganaki. Prawns in a simple tomato sauce topped with sharp, salty feta cheese. It’s so simple to prepare and just excellent on a warm winter’s evening like we were having in Sydney. We even cracked open a bottle of retsina in celebration. Opa!
2 tablespoons olive oil
1 onion (finely chopped)
1 clove garlic (finely chopped)
200ml white wine
3 large ripe tomatoes (peeled, seeded and chopped)
½ teaspoon sugar
salt & freshly ground black pepper
12 king prawns (peeled and deveined)
100g feta cheese
1 tablespoon fresh parlsey (chopped)
1 tablespoon fresh mint (chopped)
½ lemon (cut into wedges)
Extra virgin olive oil for serving
Preheat a casserole dish in an 220ºC oven.
Heat the oil in a large frying pan over a moderate heat and cook the onions for 3-4 minutes until soft and golden. Add the garlic and cook for a further 1-2 minutes until soft. Add the wine, let it sizzle until most has been absorbed. Add the tomatoes and sugar then season with salt & pepper and cook for 2 minutes. Add the prawns and stir for 30 seconds then remove from the heat and stir in half of each of the fresh herbs. Take the casserole dish out of the oven and tip in the prawn mixture and spread out evenly. Crumble over the feta cheese and season with more black pepper. Bake in the oven for 5 minutes then serve.
Sprinkle over the remaining herbs, drizzle with some extra virgin olive oil and serve hot with crusty bread and salad along with plenty of lemon wedges to squeeze over everything, as is the Greek way!