Prawn saganaki
- 5 tbsp olive oil, plus extra for drizzling - 1 onion, finely chopped
- 5 tbsp olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 4 garlic cloves, roughly chopped
- ½ red capsicum, finely chopped
- 2 bird’s eye chillies, thinly sliced
- 2 tbsp (40 ml) ouzo
- 5 tomatoes, roughly chopped
- 1 tsp Greek oregano, plus extra to serve
- Salt and black pepper
- 500 g whole prawns, peeled, butterflied
- 2 tbsp roughly chopped flat-leaf parsley
- 100 g feta cheese
- Heat a large, heavy-based frying pan over medium heat. Add 5 tbsp olive oil. Once hot, add the onion, garlic, capsicum and chillies and fry for 4 minutes, or until fragrant. Pour in the ouzo and flambé. Add the tomatoes, crumble over a little oregano and season with salt and black pepper. Cover and cook for 5 minutes, or until the tomatoes form a saucy texture.
- Stir through the prawns and cook for a further 3-4 minutes, or until cooked through. Stir through the parsley, then remove from the heat. Crumble over the feta cheese and sprinkle with a little extra oregano and serve.
- 4 garlic cloves, roughly chopped - ½ red capsicum, finely chopped
- 2 bird’s eye chillies, thinly sliced - 5 tomatoes, roughly chopped
- 1 tsp Greek oregano, plus extra to serve - 500 g whole prawns, peeled, butterflied
- 2 tbsp roughly chopped flat-leaf parsley - Heat a large, heavy-based frying pan over medium heat.
Once hot, add the onion, garlic, capsicum and chillies and fry for 4 minutes, or until fragrant. Pour in the ouzo and flambé.
Add the tomatoes, crumble over a little oregano and season with salt and black pepper. Cover and cook for 5 minutes, or until the tomatoes form a saucy texture.
- Stir through the prawns and cook for a further 3-4 minutes, or until cooked through. Stir through the parsley, then remove from the heat.
Crumble over the feta cheese and sprinkle with a little extra oregano and serve. Want more from The Cook Up?
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.