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Prawn Saganaki Ouzo Tomato Sauce

Prawn Saganaki Ouzo Tomato Sauce

Preparation 10 mins
Cook 20 mins
Serves  4


  • 3 tbsp extra virgin olive oil
  • ½ brown onion, diced
  • 2 cloves garlic, chopped
  • 1 clove star anise
  • 30mL Ouzo
  • 4 ripe tomatoes, roughly diced
  • 1 tbsp fresh tarragon, chopped
  • 100mL thickened cream
  • 8 prawns, shelled and deveined
  • 100g crumbled Dodoni feta
  • Picked tarragon leaves, for garnish


    Step 1
    In a 28cm Tan-ium Saute Pan, sweat off onions, garlic, and star anise in half of the extra virgin olive oil until soft.

    Step 2
    Deglaze pan with ouzo, then add the tomatoes and tarragon.

    Step 3
    Cover pan with lid and simmer for 10 minutes. Remove the lid, add cream and bring to a boil.

    Step 4
    Remove from the heat, blend with a stick blender until smooth, and season to taste.


    Step 1
    Preheat oven to 220°C fan forced.

    Step 2
    Heat a 24cm Tan-ium Fry Pan over a medium to high heat. Add the remaining extra virgin olive oil and cook the prawns for 1 minute.

    Step 3
    Remove from the heat and turn the prawns over.

    Step 4
    Spoon sauce over the prawns, sprinkle with crumbled feta and bake for 8 minutes, or until feta starts to turn a golden brown.

    Step 5
    Serve with some freshly torn tarragon over the top.



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