A sagani is a cooking vessel with two handles and saganaki the term given to Greek dishes cooked in this type of pan. There are many saganakis out there with different ingredients and many regional twists on flavours. Prawn saganaki is one of the most well known and loved versions. A delicious blend of sweet, slow-cooked tomatoes combined with the gentle heat of chilli and slight tartness of feta. All topped off with chargrilled fresh prawns. A match made in heaven, perfect for bread dunking and ouzo sipping.

Ingredients

10-12 large tail-on prawns marinated in extra virgin olive oil & crushed garlic

For the Sauce

2 tbsps extra virgin olive oil
300g/10½ oz finely chopped white onions
½ tsp crushed fennel seeds
1 tsp dried oregano
½ tsp mild chilli powder
400g/14oz tin chopped tomatoes
100ml/3 fl oz tomato passata
2 tbsp sugar
Grated zest of 1 lemon
Juice of ½ lemon
1 cup white wine
100g/3½ oz feta cheese
Chopped fresh mint

Method

1. Heat the oil in a pan and sauté the onions until soft but not browned.

2. Add the oregano, fennel and chilli powder, followed by the tomatoes and passata.

3. Mix well before adding the sugar, lemon zest, juice and wine. Close the lid of the grill and let the sauce simmer over a gentle heat until rich and thickened.

4. Thread the prawns on to skewers and grill over direct heat until cooked through (63°C/145°F).

5. Serve with saganaki sauce sprinkled with crumbled feta, mint and fresh crusty bread.

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