Prawn saganaki recipe | delicious. magazine

Name: Prawn saganaki recipe | delicious. magazine
Ingredients: 4-5 tbsp extra-virgin olive oil; 1 red onion, chopped; 2 fat garlic cloves, crushed; 5cm fresh ginger, grated; ½ tsp Aleppo chilli flakes (or a pinch of regular chilli flakes); 350g jar tomato passata rustico, crushed tomatoes or tomato passata; 50g pitted black olives (available from Sainsbury’s and Waitrose), sliced; 4 sun-dried tomatoes (available from Sainsbury’s), chopped; 1 tsp dried oregano; Handful basil leaves (greek if possible), plus extra to garnish; 2 fresh mint sprigs, leaves picked, large ones finely shredded, a few small leaves reserved whole to garnish; 1 lemon; 1 tsp sugar; 20-24 sustainable large raw shell-on king/tiger prawns (see tip); 200g pack barrel-aged feta (see Know-how)

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Transport yourself to Greece with every mouthful of this prawn saganaki. Prawns are cooked in a tomato sauce, topped with feta and left to bake in the oven.

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Ingredients

4-5 tbsp extra-virgin olive oil
1 red onion, chopped
2 fat garlic cloves, crushed
5cm fresh ginger, grated
½ tsp Aleppo chilli flakes (or a pinch of regular chilli flakes)
350g jar tomato passata rustico, crushed tomatoes or tomato passata
50g pitted black olives (available from Sainsbury’s and Waitrose), sliced
4 sun-dried tomatoes (available from Sainsbury’s), chopped
1 tsp dried oregano
Handful basil leaves (greek if possible), plus extra to garnish
2 fresh mint sprigs, leaves picked, large ones finely shredded, a few small leaves reserved whole to garnish
1 lemon
1 tsp sugar
20-24 sustainable large raw shell-on king/tiger prawns (see tip)
200g pack barrel-aged feta (see Know-how)