Prawn Saganaki brings together succulent prawns, tangy feta and rich tomato in a bold, Greek-inspired classic.
The beauty of this recipe lies in its contrasts: sweet, juicy prawns against creamy feta, vibrant tomato and a gentle touch of chilli. Mutti Finely Chopped Tomatoes give the sauce a fresh, pulpy texture and full tomato flavour, creating a dish that feels both comforting and lively. Best enjoyed with warm crusty bread and good company.
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1
Place the olive oil, onion, salt and chilli in a large frying pan. Stir, ensuring all the ingredients have been well coated by the olive oil.
2
Turn the heat on to medium and cook until the onion is translucent and soft, approximately 5 minutes.
3
Add the parsley and oregano to the pan and cook for a further 1 minute.
4
Add the garlic and cook for 30 seconds.
5
Add the Mutti Polpa and peppercorns and cook for 5 minutes.
6
Add the water and stir. Cover the pan with a lid, reduce the heat to low, and simmer for 30 minutes.
7
Add the prawns to the pan, spread out in a single layer. Cook for 2 minutes. Turn the prawns over. Add the feta to the pan. Cook for a further 2 minutes, or until the prawns have cooked through and the feta has just started to melt.
8
Garnish with chopped parsley and enjoy the prawn saganaki with chunks of crusty bread
