Prawn Saganaki

Prawn Saganaki

Ingredients
8 Green King Prawns
2 cloves garlic, peeled, thinly sliced
1 long red chilli, thinly sliced
1/4 cup chopped coriander leaves
Extra virgin olive oil
Sea salt
4 baby yellow roma tomatoes
4 small black Russian tomatoes
4 baby red roma tomatoes
60g feta
1/4 cup chopped flat leaf parsley leaves
(Optional:  Lemon zest)

1. Cut through the underside of the head and shell of each prawn with kitchen scissors, then use a sharp knife to butterfly the prawns open. Remove the digestive tract and wipe clean with paper towel. Place cut-side up onto a plate.
2. Press garlic, chilli and coriander over the prawn meat, drizzle with olive oil and season with salt. Marinate for up to 1 hour.
3. Preheat oven 250°C fan forced.
4. Heat an oven-proof frying pan over high heat until hot. Add enough oil to cover the base then add prawns flesh side down. Cook for 2 minutes, gently pressing flat with a spatula until golden. Turn over and cook few more minutes. Scatter the tomatoes over the pan, season with salt and transfer to the oven. Cook for 3 minutes until tomatoes just blistered.
5. Remove from the oven, crumble over the feta, scatter over the parsley, drizzle with olive oil and sprinkle with salt. Serve in the pan.

Recipe courtesy of:
MasterChef Australia on Ten

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