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Saganaki-style barbecue prawns
Saganaki-style barbecue prawns
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and easy BBQ prawn dinner for laid-back gatherings, ready in 25 minutes.
Ingredients:
  • 60ml olive oil
  • 20.00 ml red chilli, crushed
  • 2kg green prawns, peeled, cleaned, leave tails intact (1kg when peeled)
  • 550g tomato
  • 4 spring onions, finely chopped
  • 3 garlic cloves, chopped
  • 20.00 ml fresh flat-leaf parsley, chopped
  • 20.00 ml fresh oregano, chopped
  • 42.00 gm fresh lemon juice
  • 60g rocket
  • 70g Greek feta
  • 4 lemon wedges
Instructions:
  • Preheat BBQ on high. Blend oil and chili until smooth. Toss prawns with 1 tbs chili oil in a bowl. Season with salt.
  • Grill the prawns, flipping occasionally, for 4 minutes or until they are charred on the outside and tender on the inside.
  • Grate the cut side of the tomatoes using a large-hole grater into a bowl, and discard the skins.
  • Preheat a sturdy frying pan on the barbecue. Once the pan is hot, stir in 1 tablespoon of chili oil along with the spring onions and garlic. Toast the garlic for about 2 minutes. Incorporate half of the parsley and half of the oregano and cook briefly for 30 seconds to meld flavors. Stir in the tomatoes and lemon juice, and cook for approximately 2 minutes until the tomatoes soften. Gently mix in the remaining parsley and oregano. Season with salt and pepper to taste.
  • Combine rocket with 1 tablespoon of chili oil in a bowl, season with salt. Add prawns to the sauce in the pan, sprinkle with crumbled feta. Serve with rocket and lemon wedges.

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