PRAWN SAGANAKI
■ Serves 6, prep 20 mins, cook 27 mins
WHAT YOU NEED
2 tbsp olive oil
2 cloves garlic, crushed
1 onion, halved, thinly sliced
1 long red chilli, halved, deseeded, thinly sliced
1 cup passata
½ cup white wine
¼ cup water
4 vine-ripened tomatoes, coarsely chopped
1kg raw prawns, peeled, deveined, and with tails left intact
100g Greek feta
¼ cup coarsely chopped fresh parsley
2 tsp finely grated lemon rind
Lemon wedges and crusty bread, to serve
1 Heat oil in a large, ovenproof, non-stick frying pan over a medium to high heat. Add garlic, onion and chilli. Cook, stirring occasionally, for about 5 minutes or until onion is soft.
2 Add passata, wine, water and tomatoes. Season with salt and pepper. Bring to boil.…
