Prawn Saganaki

(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
  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 app├ętit!