Prawn Saganaki

 Ingredients
(serves 2)

• 500g uncooked prawns
• 2-3 spring onions or red onion
• 2 cloves garlic
• 1 lemon
• 2 tbsp olive oil
• 1/2 cup white wine
• 1/4 tsp caster sugar
• 400g canned whole tomatoes
• few drops Tabasco
• 1/2 cup roughly chopped italian parsley
• 1/3 cup each loosely packed fresh dill sprigs & mint leaves
• 180g feta cheese

Method

1. Shell & devein prawns leaving tails on.
2. Slice onion, finely chop garlic. Finely grate lemon rind, segment lemon.
3. Heat oil in a large frying pan; cook onion & garlic until soft, add prawns, stirring until they change colour.
4. Add wine, sugar, undrained tomatoes, Tabasco and half of the herbs, bring to a boil then reduce to a simmer.
5. Place lemon segments & crumbled cheese on top of prawns, sprinkle with rind & cook covered for around 3 minutes or until the cheese begins to melt.
6. Season & sprinkle with remaining herbs. Serve with brown rice. Bon appétit!