Saganaki is a Greek cooking method that refers to dishes cooked in a small frying pan – most commonly you see it with cheese, but prawns saganaki is equally iconic and, we would argue, even more delicious. Plump prawns, a rich tomato and ouzo sauce, finished with feta – it's bold and warming and deeply satisfying. Serve it straight from the pan with plenty of crusty bread to mop up the sauce.
This is a dish that tastes like the Greek islands and takes less than 20 minutes to make. We love it.
Prawn Saganaki
Serves 4
You'll need
- 600 g raw king prawns, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 onion, finely diced
- 3 garlic cloves, finely sliced
- 1 long red chilli, finely sliced
- 60 ml ouzo (optional but excellent)
- 400 g can crushed tomatoes
- 1 teaspoon sugar
- salt flakes and freshly ground black pepper
- 150 g good-quality feta, crumbled
- small handful of flat-leaf parsley, roughly chopped
- crusty bread, to serve
How to make it
Heat the olive oil in a large, deep frying pan or sagâni over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chilli and cook for 1 minute. Add the ouzo (if using) and let it bubble for 30 seconds. Add the crushed tomatoes and sugar. Simmer for 8–10 minutes until the sauce has thickened. Season with salt and pepper.
Add the prawns to the sauce and cook for 2–3 minutes until just pink and cooked through. Scatter the crumbled feta over the top and place under a hot grill for 2–3 minutes until the feta is softened and lightly golden.
Scatter with parsley and serve immediately from the pan with plenty of crusty bread.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.