In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan,which comes from the Turkish word sahan ‘copper dish’,, the best-known being an appetiser of fried cheese.
If you have ever been to Greece it would be impossible to have missed out on this delicious Greek prawn saganaki appetiser, served in every Psarotaverna (fish tavern)! It’s very easy to recreate this simple and beloved traditional Greek appetiser from scratch in less than 20 minutes.
Saganaki’ refers to various Greek appetisers that are prepared in a small, two handled heavy bottomed frying pan, called a saganaki or sagani. The most common traditional Greek dishes cooked in a saganaki pan include cheese saganaki and mussels saganaki. When preparing Greek prawn saganaki, the prawns are first sautéed in olive oil, deglazed with traditional Greek ouzo, then added to a spicy tomato sauce and finished with fresh herbs and salty feta cheese. Simply irresistible!
- Olive oil spray
- 1 red onion, halved, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 tablespoons no-added-salt tomato paste
- 125ml white wine
- 400g can chopped tomatoes
- 400g green prawns, peeled leaving tails intact, deveined
- 75g reduced-fat Greek feta, crumbled
- 2 tablespoons chopped fresh continental parsley
- Crusty bread, to serve
- Mixed salad leaves, to serve
- Preheat oven to 180°C. Heat a non-stick frying pan over medium heat. Spray with oil. Cook onion, stirring, for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and simmer for 2 minutes or until reduced by half. Add the tomato and simmer for 10 minutes or until the mixture is thick.
- Spread the tomato mixture over the base of a 1.5L (6-cup) capacity ovenproof dish. Top with the prawns and feta. Bake for 10 minutes or until cooked through.
- Divide among serving dishes. Top with parsley and serve with bread and salad.