Jumbo Prawn Saganaku

Updated at: Tue, 27 Aug 2024 08:42:47 GMT

Step 1

Slice your ciaabbatas in half and place in toaster foe 1-2 mins or until warmed through Boil a kettle

Step 2

While the ciabbatta is toasting, hest a large, wide based pan (preferably non-stick) with 3 tbs of olive oil. Top, tail, and chop tour courgette in half lengthways, then slice finely. Cut your tomatoes into wedges.

Step 3

Once hot, drain your jumbo prawns, then add them to the pan with the sliced courgette, tomatoes, wedges, and chilli flakes. Can't handle the heat? Go easy. Season with a pinch of salt and pepper and cook for 3 mins.

Step 4

Add your tomatoe paste, roasted garlic paste, and Chinese rice wine with 100mls of boiled water to the pan and give everything a good mix-up. Cook for a further 3-4 mins or until the prawns are cooked through and the sauce has thickened slightly - this us your jumbo prawn saganaki.

Step 5

Chop your parsley roughly, incl the stalks.

Step 6

Crumble your feta.

Step 7

Serve the jumbo prawns saganki with the toasted ciabbatta to the side. Garnish with crumbled feta and chopped parsley.

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