Saganaki-style Barbeque Prawns

Ingredients

1/4 cup (60mL) olive oil
1 Tbs crushed red chilli
2 kg green prawns, peeled, cleaned, leave tails intact (1 kg when peeled)
6 Roma tomatoes (550 g), 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
60 g rocket
70 g Greek feta
4 lemon wedges

Method

Preheat a barbeque 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 tablespoon of the chilli oil. Season with salt.

Barbeque the prawns, turning as needed, for 4 minutes or until charred on the outside but still tender inside.

Meanwhile, using the large holes of a grater, grate the cut side of the tomatoes into a bowl. Discard the skins.

Heat a heavy frying pan on the barbeque. When the pan is hot, add 1 tablespoon of the chilli oil, the spring onions and garlic and stir for 2 minutes 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 minutes or until the tomatoes have broken down. Fold in the remaining parsley and oregano. Season with salt and pepper.

In a medium bowl, toss the rocket with the remaining 1 tablespoon 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.

Credits: Coles

Photo Credits: Coles