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Prawn Saganaki with Feta and Tomatoes

Make prawn saganaki with feta and tomatoes, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 4 steps

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Prawn Saganaki with Feta and Tomatoes, plated and ready to serve. — The finished recipe. Prawn Saganaki with Feta and Tomatoes

Ingredients 1 to 6 for prawn saganaki with feta and tomatoes arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.). 200 g Chopped tomatoes, tinned. 40 g Feta. 60 g Onion. 2 cloves, about 6 g Garlic. 2 tsp (8 g) Olive oil

Ingredients 7 to 10 for prawn saganaki with feta and tomatoes arranged separately on a dark worktop. — Ingredients 7 to 10. 1 tsp Dried oregano. A pinch Chilli flakes. A handful, chopped Fresh parsley. 1 slice, about 50 g Sourdough

Prawn Saganaki with Feta and Tomatoes, preparation step 1: Soften the onion in the oil over a medium heat for six minutes. Add the garlic, oregano and chilli flakes for a minute more. — Step 1. Soften the onion in the oil over a medium heat for six minutes. Add the garlic, oregano and chilli flakes for a minute more.

Prawn Saganaki with Feta and Tomatoes, preparation step 2: Add the tomatoes and a pinch of salt and simmer for ten minutes, until a spoon dragged through leaves a trail. — Step 2. Add the tomatoes and a pinch of salt and simmer for ten minutes, until a spoon dragged through leaves a trail.

Prawn Saganaki with Feta and Tomatoes, preparation step 3: Add the prawns and cook for three to four minutes until pink. Crumble the feta over, put a lid on and give it two minutes so the cheese softens without disappearing. — Step 3. Add the prawns and cook for three to four minutes until pink. Crumble the feta over, put a lid on and give it two minutes so the cheese softens without disappearing.

The finished prawn saganaki with feta and tomatoes. — Step 4. Scatter the parsley over. Toast the bread and use it for the sauce.

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