Name: Prawns saganaki
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns, peeled, deveined, tails intact; 400 gram spring onions, trimmed, cut into quarters; 2 clove garlic, peeled, finely chopped; 1 medium (140g) lemon, zest finely grated, segmented; 2 tablespoon extra virgin olive oil; 1/2 cup (125ml) dry white wine; 1/2 teaspoon caster sugar; 400 gram canned whole tomatoes; few drops tabasco sauce; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/3 cup loosely packed fresh dill sprigs; 1/3 cup mint leaves; 180 gram feta cheese

Ingredients

1 kilogram uncooked medium king prawns, peeled, deveined, tails intact

400 gram spring onions, trimmed, cut into quarters

2 clove garlic, peeled, finely chopped

1 medium (140g) lemon, zest finely grated, segmented

2 tablespoon extra virgin olive oil

1/2 cup (125ml) dry white wine

1/2 teaspoon caster sugar

400 gram canned whole tomatoes

few drops tabasco sauce

1/2 cup coarsely chopped fresh flat-leaf parsley

1/3 cup loosely packed fresh dill sprigs

1/3 cup mint leaves

180 gram feta cheese

Method

1.Heat oil in a large frying pan; cook onion and garlic, stirring, until softened. Add prawns; cook, stirring, until prawns begin to change colour.

2.Add wine, sugar, undrained tomatoes, Tabasco and half the herbs; bring to the boil. Reduce heat; simmer.

3.Place lemon segments and crumbled cheese on top of prawns, sprinkle with rind; cook, covered, for about 3 minutes or until cheese softens. Season to taste. Serve sprinkled with remaining herbs and crusty bread, if desired.

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Ingredients

Method

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