Pescanova Saganaki-Style Prawn and Croûte

Seafood recipes

Pescanova Saganaki-Style Prawn and Croûte

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Saganaki – a popular classic Greek entrée or main course that got its name from a two-handled frying pan, is transformed into an entertaining-style meal perfect for sharing! The prawns are cooked in a rich and flavoursome tomato sauce, then topped with creamy feta and mozzarella cheese and oven baked until golden and bubbly. Plenty of crusty bread is the perfect dipping partner for this delicious Mediterranean prawn dish.

Recipe by: Marlie Louw

Image by: Johanka Booysen

Wine pairing by: Chene Reader

30-60 min
Beginner

Pre-heat the oven to 180°C.

For the saganaki prawns, heat the oil in a large pan over medium heat. Add the onions and sauté until soft, 5 minutes. Add the garlic, jalapeños, chili flakes, paprika, coriander, ground fennel and fennel seeds. Season with salt and pepper and cook, 5 minutes.

Add the tomato paste and cook, 30 seconds. Pour in the stock and cook, 2 minutes. Stir in the tinned tomatoes. Combine the cornflour and water and stir into the sauce. Boil, 5 minutes.

Add the prawns, turn the heat down to low and simmer, 5 minutes. Stir in the sugar, parsley and organum. Spoon the mixture into a medium-sized oven dish. Top with the feta and mozzarella and bake, 10 minutes.

To serve, sprinkle the parsley over the dish and serve with the toasted bread on the side.

TIP: As an alternative, the toasted bread slices can be replaced with rice to turn this starter into a main meal.

Wine pairing: Pinot Noir, Elgin region

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Recipe for 6 people

Ingredients:

  • 330g Pescanova 40/50 Vannamei prawns, deveined
  • 45ml (3 tbsp) olive oil
  • ½ (80g) medium onion, finely chopped
  • 2 (8g) cloves garlic, finely chopped
  • 1.5 (12g) red jalapeños, deseeded and finely chopped
  • 2.5ml (½ tsp) chilli flakes
  • 2.5ml (½ tsp) smoked paprika
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) ground fennel
  • 2.5ml (½ tsp) fennel seeds
  • salt and pepper, to season
  • 10ml (2 tsp) tomato paste
  • 125ml (½ cup) fish stock
  • 1 (410g) tin diced tomatoes
  • 25ml (5 tsp) cornflour
  • 45ml (3 tbsp) water
  • 7.5ml (1½ tsp) sugar
  • 60ml (¼ cup) parsley, finely chopped
  • 60ml (¼ cup) origanum, finely chopped
  • 70g feta, crumbled
  • 70g mozzarella, grated
  • TO SERVE:
  • Handful parsley leaves
  • Toasted baguette or ciabatta slices

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