Loading...
Prawn Saganaki
Prawns served in a rich tomato sauce with feta, all grilled to perfection and scooped up with crusty toast. A great party dish that will go down a treat.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
Ingredients
olive oil
3 garlic cloves, chopped
1 green chilli, deseeded and chopped
1 Tbsp (15 ml) dried oregano
4 sprigs of thyme, picked and chopped
50 g tomato paste
½ C (125 ml) Graham Beck Blanc de Blancs Cap Classique
2 x 400 g tins chopped tomatoes
juice of 1 lemon juice
1 Tbsp (15 ml) sugar
1 Tbsp (15 ml) fish sauce
800 g shelled prawn meat, defrosted
2 Tbsp (30 ml) flat leaf parsley, chopped
100 g feta, crumbled
salt and black pepper
Method
Prawn Saganaki
Set a large oven-proof frying pan over medium-high heat. Add a splash of olive oil and fry the onions until they soften and start to brown. Add the garlic and chilli and fry for a minute until fragrant. Add the oregano, thyme and tomato paste and fry for 2 minutes to cook out the paste.
Deglaze the pan with Graham Beck Blanc de Blancs Cap Classique; bring to a boil, then add the chopped tomatoes, lemon juice, sugar and fish sauce and mix to combine. Turn the heat down to medium-low and simmer for 10 minutes to thicken slightly. At this stage, turn the oven onto the grill setting in order to preheat.
After 10 minutes, add the prawn meat and the flat leaf parsley and stir to combine; cook for 1 minute. Remove the frying pan from the heat and add the feta crumbles to the top. Once at temperature, place the pan into the oven. Grill for about 5-8 mins until the feta has caramelised.
To Serve
Remove the pan from the oven, drizzle with a little olive oil, sprinkle parsley over the top to finish and serve with toasted baguette.
