Try Gurdeep's prawn saganaki, then discover our Greek salad, chicken gyros, chicken souvlaki and moussaka. or pick your favourite from our easy Greek recipes to create a Mediterranean-style spread.
Prawn saganaki is a beloved Greek taverna dish with a name that stems from the two-handled pan it’s traditionally cooked in. It’s bold and balanced, blending the very best Mediterranean ingredients together simply.
It’s a dish that’s close to the heart of Petros Dimas, chef-patron of Michelin-starred Makris in Athens. “Prawn saganaki always reminds me of Greek summer,” he fondly recalls. “It brings back so many memories of long evenings by the sea in small fishing harbours, where simple food always tastes incredible. I’ll never forget eating prawns in a tiny taverna on the Ionian coast, with bread soaking up the tomato sauce and a hint of ouzo – it showed me how the simplest ingredients, when treated well, can be truly unforgettable.”
The dish begins with a rich tomato-based sauce with lots of olive oil, onions and garlic – there’s a tangy element from either fresh lemon or vinegar, and regional aromatics such as oregano, chilli and cinnamon. Petros explains that ingredients are key: “This dish is all about balance. Use good tomatoes, good olive oil and just a bit of heat so it doesn’t overpower the sweetness of the prawns. Always use the freshest prawns you can find, cook them gently and finish with fresh herbs to bring everything together.”
Traditionally a splash of ouzo or tsipouro is added for an aniseed note – alternatively you can add fresh fennel, as I have in this recipe. What’s essential is sharp, barrel-aged Greek feta, crumbled or lightly melted into the dish towards the end. When serving a Michelin-starred take on prawn saganaki, Petros explains: “At Makris we honour tradition but reinterpret it through precision and layering of flavours. A saganaki at the restaurant will start with impeccably sourced shellfish, a tomato emulsion, aromatic herb essences and a broth clarified and perfumed with seasonal nuances. For me the best combinations are those rooted in our terroir: sweet shellfish with slow-roasted tomato and hand-picked oregano, fresh citrus zest with wild herbs from our farm, Greek olive oil that bridges sea and earth. We always seek harmony, allowing each ingredient to sing while contributing to a unified whole.”
The dish must be served bubbling hot, accompanied by crusty bread to soak up everything, plus a final flourish of fresh parsley or mint for vibrant earthiness that balances the tang of the sauce.
Prawn saganaki recipe
