These Saganaki-style barbecue prawns pack a punch. Serve with fresh rocket and lemon wedges for an extra burst of flavour and give this easy dish a go.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (60ml) olive oil
1 tbs crushed red chilli
2kg green prawns, peeled, cleaned, leave tails intact (1kg when peeled)
6 roma tomatoes (550g), halved
4 spring onions, finely chopped
3 garlic cloves, chopped
1 tbs chopped fresh flat-leaf parsley
1 tbs chopped fresh oregano
2 tbs fresh lemon juice
60g rocket
70g Greek feta
4 lemon wedges
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Method
Step 1
Preheat a barbecue on high heat. In a blender, blend the oil and chilli on high until the chilli is blended. In a large bowl, toss the prawns with 1 tbs of the chilli oil. Season with salt.
Step 2
Barbecue the prawns, turning as needed, for 4 mins or until charred on the outside but still tender inside.
Step 3
Meanwhile, using the large holes of a grater, grate the cut side of the tomatoes into a bowl. Discard the skins.
Step 4
Heat a heavy frying pan on the barbecue. When the pan is hot, add 1 tbs of the chilli oil, the spring onions and garlic and stir for 2 mins or until the garlic is toasted. Add half the parsley and half the oregano and cook for 30 seconds or until the flavours have blended. Add the tomatoes and lemon juice and cook, stirring, for about 2 mins or until the tomatoes have broken down. Fold in the remaining parsley and oregano. Season with salt and pepper.
Step 5
In a medium bowl, toss the rocket with the remaining 1 tbs chilli oil. Season with salt. Transfer the prawns to the frying pan with the sauce and crumble the feta over. Serve with rocket and lemon wedges.
