Cheese saganaki is the best known version, but prawns cooked 'saganaki' (in a frying pan) also make a great lunch or share plate as part of a bigger meal.
- 1 tbsp extra virgin olive oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 400 g prawns deveined, peeled, with tails
- 1 tbsp chopped fresh oregano, plus extra to serve
- 1 tbsp chopped fresh parsley, plus extra to serve
- 150 g cherry tomatoes, halved
- 60 g feta
- crusty bread, toasted or fresh, to serve
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.
1. Add oil to a large, ovenproof saucepan (e.g. cast iron) and bring to medium heat. Add onion and cook for 3-5 minutes, until softened.
2. Add garlic and cook for 1 minute, stirring.
3. Add prawns, oregano and parsley, and cook, stirring, for 4-5 minutes until prawns are almost cooked through. Add tomatoes and cook for 1 minute.
5. Crumble feta over the prawns and pop into an oven with the grill function on for 3 minutes. Garnish with fresh herbs, and serve with bread.