Prawn Saganaki
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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
We also recommend these recipes:
seafood stew tomato and Kataifi prawn with basil, tomato and exotic fruit chutney
Share the ingredient list
We also recommend these recipes:
seafood stew tomato and Kataifi prawn with basil, tomato and exotic fruit chutney
Prawn Saganaki: 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
