PRAWN SAGANAKI

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PREP TIME 15 minutes
COOK TIME 40-45 minutes per batch
SERVES 4

INGREDIENTS

100g nduja sausage

150g cherry tomatoes, halved

300g cooked prawns

1 red onion, thinly sliced

1 tbsp olive oil

2 cloves garlic, thinly sliced

1 tsp chilli flakes

Juice of 1 lemon (reserve half for wedges)

100g feta, crumbled

2 tbsp white wine

Sourdough toast, to serve

METHOD

Step 1 

Place a cold pan on the stovetop and add the nduja sausage. Heat on high to render out the fat. Stir in the cherry tomatoes and cook until they begin to release their juices. Add the red onion and olive oil, sautéing lightly until softened. Mix in the garlic, chilli flakes, and half of the lemon juice. Stir through the prawns, ensuring they’re well coated in the mixture.

Step 2

Crumble the feta over the top of the dish. Pour the white wine around the edges of the pan.

Place the pan in a preheated oven at 180°C and bake for 25-30 minutes, until the dish is bubbling and golden.

Step 3

Serve the saganaki directly in the pan as a shared platter. Garnish with the reserved lemon wedges and accompany with toasted sourdough for dipping.