Greek inspired saganaki
Prawns with fresh tomato, oregano and feta
Serves 2 as a Main course or 4 as a starter
12 large prawns or use 16 tiger prawns
3TBSP olive oil
1 small onion, finely chopped
2 garlic cloves, finely sliced
50ml dry white wine
2 large vine tomatoes, peeled and roughly chopped
100g feta cheese broken into pieces
Fresh oregano
A little crunchy salt
Peel the prawns but leave the heads and tails intact. With a small paring knife, make a slit from head to tail and remove the digestive tract from each one.
Heat the oil in a frying pan and sauté the onion until soft. Next, add the garlic and cook until you can smell its nutty aroma.
Add the prawns and cook until they turn pink.
Slosh in the wine, then the chopped tomato, and cook for a few minutes until the sauce begins to thicken.
Throw in the feta, followed by the oregano and twiddle with a wooden spoon until the cheese begins to melt into the sauce.
Take off the heat, blow over some extra fresh oregano and eat with chunks of that day’s bread.