17/06/2022

Prawns Saganaki with Fennel, Haloumi and Dill

Saganaki in Greek refers to the frying pan the dish is cooked in. My version of Prawns Saganaki features fennel and dill with the addition of melted haloumi to finish. The only other thing you'll need is some good crusty bread to mop up the sauce!

Serves:

2 as a main, 4 as entree

Prep Time: 15 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 baby fennel bulb, chopped
1 small red capsicum, chopped
1/2 cup dry vermouth
2 large ripe tomatoes, diced
sea salt and freshly ground black pepper, to taste
500g green prawn meat
1/2 bunch fresh dill
100g haloumi, sliced

Method

Heat oil in a frypan and sauté garlic, fennel and capsicum until softened. Add vermouth and tomatoes and simmer for 5 minutes until slightly thickened and vegetables are soft. Pre-heat grill. Stir in prawns and 1 tablespoon chopped dill. Season to taste. Simmer until prawns just turn pink. Arrange haloumi slices on top and grill until golden. Sprinkle with pepper and extra dill and serve immediately with crusty bread.

Tips

Cubes of feta cheese can be substituted for haloumi.

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