Fill your kitchen with delicious Greek flavours by making this super speedy saganaki, with succulent jumbo king prawns and crumbly feta in a rich tomato sauce.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||4.8 g|
|Protein||9 g||35.3 g|
|Salt||0.79 g||3.1 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil half a kettle
Add the ciabattas to a baking tray and put the tray in the oven for 5-6 min or until warmed through
While the ciabattas are warming through, heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] olive oil over a medium-high heat
Chop the courgette[s] in half lengthways and slice finely
Cut the tomatoes into wedges
Once hot, add the jumbo king prawns, chopped courgette, tomatoes wedges and chilli flakes (can't handle the heat? Go easy!) to the pan
Season with a pinch of salt and pepper and cook for 2 min
Add the tomato paste, roasted garlic paste and Chinese rice wine with 100ml [150ml] boiled water to the pan and give everything a good mix up
Cook for a further 3-4 min or until the prawns are cooked through and the sauce has thickened slightly – this is your prawn saganaki
Note: Please make sure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies
Snip the parsley roughly with scissors
Crumble the Greek feta cheese
Set the warmed ciabattas and prawn saganaki in the centre of the table, ready to share
Garnish with the crumbled feta and snipped parsley and let everyone dig in