Recipe: Prawn Saganaki – a dish to whip up in 10 minutes »

From Special Guest by Annabel Crabb and Wendy Sharpe

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Prawn Saganaki from Special Guest

Prawn Saganaki from Special Guest [©Murdoch Books]

<i>Special Guest</i> by Annabel Crabb and Wendy Sharpe


In their first book, Special Delivery, Annabel Crabb and Wendy Sharpe shared recipes that could travel, taking messages of support and love or just saying hello friend.

In their follow up book, Special Guest, Annabel and Wendy are out to help you avoid that sinking feeling when dining guests arrive with great expectations and all you want to do is lock them out!

It's about turning simple fare into something of a celebration, helping you do one thing well so you can all the day a success and even enjoy yourself at the same time. 

This is an easy lunch dish that is simple to upgrade to dinner.


Prawn Saganaki

Annabel writes:

A quick, piquant seafood dish using the prawns you have strategically lodged in your freezer for exactly such an occasion. I know that seafood al forno doesn’t exactly scream ‘scratch lunch’, but truly, this thing really can be assembled in ten minutes.

The sauce gets its heat from garlic and chilli and its sharpness from lemon.

The recipe will serve two generously for lunch – scale up if you have more guests, and don’t overlook the fact that this dish provides a very sympathetic opportunity for crusty bread.

Ingredients (serves 2)

  • 12 frozen raw prawns, peeled but with tails left on
  • 1 tablespoon olive oil, plus extrafor drizzling
  • 1 garlic clove, finely chopped
  • 1 anchovy fillet, roughly chopped
  • large pinch of chilli flakes
  • 1 x 400 g tin of tomatoes
  • 1 tablespoon tomato paste (concentrated purée)
  • juice of ½ lemon
  • 75 g feta
  • basil leaves, to garnish
  • crusty bread, to serve


Preheat your grill to medium.

To speed-defrost your prawns, separate them out, zip them into a snap-lock bag and immerse the bag in a sink full of lukewarm water. [Ed: this is a food safety no-no, so do this at your own risk – especially if they are frozen in a large ball rather than one layer – and don't leave them there too long. Personally, I'd defrost them in a microwave.]

While that’s happening, place a small, ovenproof frying pan over low-medium heat and add the oil. Sauté the garlic, anchovy and chilli flakes until the anchovy disintegrates. Add the tomatoes, squishing them with your wooden spoon. Add the tomato paste and lemon juice and cook down until the sauce has lost its wateriness. Season with pepper.

Okay – now it’s time for the big finish. Poke your defrosted prawns into the sauce so they’re mostly submerged. Crumble the feta over the top and drizzle with a little extra olive oil. Place under the grill and cook until everything’s bubbling, the feta has browned and the prawns have gone pink in their tomato bath. This should take about 10 minutes.

Garnish with basil leaves and serve with crusty bread.

Make it gluten-free: serve with gluten-free bread – or with none.

This recipe is from Special Guest by Annabel Crabb and Wendy Sharpe and is reproduced here with the kind permission of the publisher.

Read more in the press release here »

Special Guest: Recipes for the happily imperfect host by Annabel Crabb and Wendy Sharpe is published by Murdoch Books (Syd, NSW; Oct 2018; HC; 240pp; RRP A$39.99)

It  is available at good bookshops and can be purchased online via »

 See links below for further recipes.

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April 15th, 2019
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