George's Prawn Saganaki

George's Prawn Saganaki

 

Saganaki (Greek σαγανάκι, literally little frying pan) refers to various dishes prepared in Greek cuisine and is named after the single-serving frying pan in which it is cooked.

One popular example is an appetizer of pan-seared cheese. The cheese used in saganaki cheese is usually kefalograviera, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaella cheese in Arachova and halloumi cheese in Cyprus. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.

Other dishes that are traditionally cooked in the pan include shrimp saganaki (Greek γαρίδες σαγανάκι), and mussels saganaki (Greek μύδια σαγανάκι), which are typically feta-based and include a spicy tomato sauce

 

This is a recipe that George the Barber, located in Nicholson Street in Fitzroy shared while giving a "short back and sides" in early 2000. There are other variations but this is his one. No proportions, because that's his style......

 

Spring Onions

Onion

Crushed garlic

Prawns (Sorry M)

Tomato paste

Diced tomatos (can be canned, but fresh with seeds removed is better)

 

 

1) Fry finely chopped onion

2) Add tomatos and tomato paste

3) Allow to simmer/bubble on low to med heat until sauce thickens (and concentrates

4) Sit shelled prawns on top of sauce and allow them to cook (change colour) for a few minutes (don't overcook)

5) Transfer saucey mixture to a warmed oven dish (won't be in the oven long enough in the next step to heat up and your masterpiece will be too cool)

6) Sprinkle with crumbled Fetta and chopped spring onions, then grill until cheese starts to turn golden.

7) Serve warm with bread and hey! why not a bit of wine too eh?