Baked prawns with fetta

Name: Baked prawns with fetta
Cook time: 30 min
Cuisine: Greek
Ingredients: 1kg raw prawns; 1 large onion, finely diced; 1/3 cup olive oil; 1 tsp fennel seeds; 4 large spring onions, chopped; 3 cloves garlic, finely diced; 2 x 400g cans chopped tomatoes; 2/3 cup white wine; 1/2 cup chopped parsley; 1 tsp rigani*; salt; pepper; 150g fetta; *Rigani is like oregano but sweeter and more pungent. A signature herb of Greek cooking, it is available from delis and select supermarkets.

Tony Tiganis

October 19, 2011

Coconut prawns with chilli cabbageSupplied

Time:< 30 mins

Baked prawns with fetta

Ingredients

1kg raw prawns
1 large onion, finely diced
1/3 cup olive oil
1 tsp fennel seeds
4 large spring onions, chopped
3 cloves garlic, finely diced
2 x 400g cans chopped tomatoes
2/3 cup white wine
1/2 cup chopped parsley
1 tsp rigani*
salt
pepper
150g fetta
*Rigani is like oregano but sweeter and more pungent. A signature herb of Greek cooking, it is available from delis and select supermarkets.

Method

Preheat the oven to 260C.
Remove shells and head from prawns, leaving last segment and tail intact. De-vein, rinse and pat dry.
Heat oil in a pan, add onions and fennel seeds and fry until onions start to soften. Add garlic and saute a few minutes before adding spring onions. Cook for another few minutes, taking care not to colour the onions too much. Add more oil if needed.
Add tomatoes, wine, parsley and rigani, bring to the boil then cover and simmer on low heat for 40 minutes or until the mixture has reduced and thickened. Stir occasionally.
Season, but remember the fetta will add some saltiness to the dish. Pour half of the mixture into a baking dish, spread out prawns on top and cover with the remainder of the mixture. Break up the fetta into chunks and crumble over the top.
Bake for 10 minutes or until prawns are cooked and the fetta is nicely browned and melted.
Sprinkle with a little more parsley and serve.

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