Prawn Saganaki

• 5 servings
• 15 minutes to prepare

Instructions

Method:

1. Dry off the prawns with paper towels and mix in a bowl with a drizzle of olive oil, baking soda, ¼ teaspoon of chilli flakes, and salt. Let the prawns sit for at least 10 minutes.
2. Heat an oven-safe large cast iron or stainless-steel pan with a drizzle of olive oil to a touch higher than medium heat. Once simmering, add the prawns and cook for 30 seconds per side, then, place the seared prawns on a plate, creating a tent or cover with foil.
3. Set the oven rack to the second highest level and preheat the grill.
4. Heat the same pan to medium heat and add olive oil and onion. Cook the onion for about 7 minutes until soft then add the garlic, cook for another 1-2 minutes or until fragrant.
5. Add ½ a teaspoon of chilli flakes and cook for 30 seconds, then add the white wine and bring to a boil.
6. Once most of the wine has evaporated, add the tomatoes and bring the sauce to a lively simmer.
7. Add the oregano and honey and continue to simmer for 5-10 minutes to evaporate some of the liquid. Taste the sauce and season with salt and pepper if required.
8. Add the prawns to the sauce and top with the feta cheese and kalamata olives. Grill for about 5 minutes or until the prawns are hot and the cheese has melted.
9. Remove prawns from the oven and top with parsley. Spoon the prawns and sauce onto plates and serve with lemon wedges and flat breads.

Chef’s Tip:

Olives and feta are both salty so be careful when adding any additional salt.