Saganaki prawns

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Dinner is a breeze with this speedy prawn saganaki recipe - cooked in a rich, chilli-laced tomato sauce, topped with creamy feta, this one dish meal is simply delicious!

Serves: 4

Time to make: 30 mins

Ingredients

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1 red onion, finely chopped

3 cloves garlic, crushed

¼ teaspoon dried chilli flakes

6 large tomatoes, chopped

500g peeled medium-sized prawns, deveined

50g feta cheese, crumbled

¼ cup finely chopped fresh flat-leaf parsley

4 slices whole grain toast

8 cups mixed green salad with

a little dressing, to serve

Instructions

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1 Spray a wok with oil and place over a medium-high heat. Cook onion, garlic and chilli for 5 minutes or until softened.

2 Add tomatoes and 1 cup cold water. Bring to the boil, reduce heat and simmer, uncovered, for 15 minutes until sauce thickens.

3 Add prawns. Simmer for 5 minutes or until just cooked through. Sprinkle prawn mixture with feta and parsley then serve with toast and salad.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 332 cal

Kilojoules 1390 kJ

Protein 28 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 7 g

Sodium 860 mg

Calcium 250 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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