Apparently, saganaki means “little frying pan” not fried cheese, as I always thought. There’s no fried cheese in this recipe, just lots of tomatoey, bread dipping deliciousness. Enjoy.
Serves 2 adults
1 tbs olive oil
1/2 red onion, sliced thinly
2 garlic cloves, finely chopped
1 birds eye chilli, finely chopped
1 punnet cherry tomatoes, halved
1/4 cup dry white wine
8 green prawns, peeled and deveined with tails still on
1/2 cup fetta, crumbled
1 small handful of baby basil and oregano leaves
Crusty bread to serve
- Heat the oil in a non stick fry-pan and gently saute onion for 5 mins or until soft. Add garlic and chilli and stir for 1 minute.
- Add the tomatoes and when they start to break down add the wine.
- Allow the wine to evaporate and then turn down the heat to a gentle simmer and cook for 20 minutes or until the sauce is nice and thick.
- Add the prawns and cook for just a few minutes until pink. Season well with sea salt & cracked pepper.
- Sprinkle over the fetta and herbs and serve with crusty bread to soak up the delicious sauce.