Inspired by the classic Greek dish, our Prawn Saganaki recipe provides a taste of the Mediterranean, right in your kitchen. Succulent king prawns are cooked in a rich tomato and chilli sauce, topped with creamy crumbled feta and then baked in the oven until golden and bubbling. Traditionally, Prawn Saganaki is enjoyed as a shared starter, served with crusty bread for dipping. Put this in the middle of the table and dig in! Although not authentic, we have also found that this dish is delicious served on top of pasta or rice.
This recipe uses Mellow Yellow Chilli Oil, with just the right amount of chilli flakes infused into our cold pressed rapeseed oil, this chilli oil is just the thing to pep up pizzas and pasta, spice up a salad or salsa or give gusto to meat and fish. Simply click here to find your nearest stockist.
4tbsp Mellow Yellow Chilli Oil
1 red onion, finely chopped
5cm piece of fresh ginger, finely chopped
2 fat cloves of garlic, crushed
1 tin chopped tomatoes
4 sun-dried tomatoes, finely chopped
50g pitted black olives, sliced
1tsp dried oregano
Handful fresh basil leaves, chopped, plus extra for garnish
2 sprigs fresh mint, leaves finely chopped
Juice of ½ lemon
1 tsp sugar
300g frozen, raw king prawns
Salt & black pepper
Preheat your oven to 220°C/200°C fan.
On a low heat, heat 3 tablespoons of Mellow Yellow Chilli Oil in a large oven-proof frying pan. Add your chopped onion, garlic, ginger and a pinch of salt and gently sauté for 10 minutes. Once softened, add the chopped tomatoes, sun-dried tomatoes, olives, dried oregano, basil, mint, lemon juice, sugar and season with black pepper.
Stir until all combined and simmer for 10 minutes until reduced.
Turn off the heat and stir in the frozen raw king prawns. Crumble over the feta and drizzle over the remaining tablespoon of Chilli Oil. Bake in the oven for 15 minutes, or until the prawns are cooked through.