Prawn saganaki made with chopped tomatoes
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Medium
Ingredients
-
1/4
cup
olive oil
-
1
medium red onion
-
1
teaspoons
salt
-
1
large red chilli, finely chopped
-
1/2
cup
parsley, chopped finely
-
1
teaspoon
fresh oregano, chopped finely
-
1
cloves
large garlic, chopped finely
-
400
g
tin Mutti Polpa Finely Chopped Tomatoes
-
8
whole peppercorns
-
1/2
cup
water
-
500
g
large green prawns, peel and deveined, tails in tact
-
100
grams
feta cheese, cut into cubes
-
Extra chopped parsley for garnishing
-
Crusty bread to serve
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Prawn saganaki made with chopped tomatoes: Method
- Place the olive oil, onion, salt and chilli in a large frying pan. Stir, ensuring all the ingredients have been well coated by the olive oil.
- Turn the heat on to medium and cook until the onion is translucent and soft, approximately 5 minutes.
- Add the parsley and oregano to the pan and cook for a further 1 minute.
- Add the garlic and cook for 30 seconds.
- Add the Mutti Polpa and peppercorns and cook for 5 minutes.
- Add the water and stir. Cover the pan with a lid, reduce the heat to low, and simmer for 30 minutes.
- Add the prawns to the pan, spread out in a single layer. Cook for 2 minutes. Turn the prawns over. Add the feta to the pan. Cook for a further 2 minutes, or until the prawns have cooked through and the feta has just started to melt.
- Garnish with chopped parsley and enjoy the prawn saganaki with chunks of crusty bread
