We grew up eating prawn saganaki, a very traditional Greek classic, and it is one of our absolute favourites. Beautiful, fresh Australian prawns, just-warm softened feta cheese, all bound together with a rich tomato sauce – what’s not to love? It is traditionally served as an appertiser, with chunks of fresh crusty bread. Growing up, we couldn’t wait for Dad to pop it onto the table – we would fight over the pan with our chunks of bread ready to scoop the tomato sauce up.
The Mutti tomatoes play an important role in this dish, serving as a vessel for the prawns to swim in, and for the feta to ever so slightly melt in. The finely chopped tomatoes are the perfect consistency and have an amazing sweet richness, creating the most perfectly balanced tomato sauce.
- 1/4 cup olive oil
- 1 medium red onion
- 1 teaspoons salt
- 1 large red chilli, finely chopped
- 1/2 cup parsley, chopped finely
- 1 teaspoon fresh oregano, chopped finely
- 1 large cloves garlic, chopped finely
- 400g tin Mutti Polpa finely chopped tomatoes
- 8 peppercorns
- ½ cup water
- 500g large green prawns, peel and deveined, tails in tact
- 100 grams feta cheese, cut into cubes
- Extra chopped parsley for garnishing
- Place the olive oil, onion, salt and chilli in a large frying pan. Stir, ensuring all the ingredients have been well coated by the olive oil. Switch the heat onto medium and cook until the onion is translucent and soft, approximately 5 minutes.
- Add the parsley and oregano to the pan and cook for a further 1 minute.
- Add the garlic and cook for 30 seconds.
- Add the chopped tomatoes and peppercorns and cook for 5 minutes.
- Add the water and stir. Cover the pan with a lid, reduce the heat to low, and allow to simmer for 30 minutes.
- Add the prawns to the pan, spread out in a single layer. Cook for 2 minutes. Turn the prawns over. Add the feta to the pan, and cook for a further 2 minutes, or until the prawns have cooked through and the feta has just started to melt.
- Garnish with chopped parsley and enjoy with chunks of crusty bread.