Prawn Saganaki Sandwich
If you're cool, this summer you've been to Greece.
10 (plus marinating time) minutes prep
20 minutes cook
Serves 1
Ingredients
- 400gshelled prawns
- 1 tspflaked sea salt
- 1 tsp chilli flakes
- 1 tsp crushed black pepper
- 1 tbsplemon juice
- 75ml olive oil
- 120gfeta
- 1 lemon, zest grated and juiced
- 250gfull fat Greek yoghurt
- 2 largetomatoes
- 2 tbsppine nuts
- to tasteparsley
- 1 ciabatta
And what could be more Greek than prawn saganaki? It's like eating the Aegean sea. We are not in Greece but on a fire escape in South London, so we've adapted the recipe accordingly. From a stew it's turned into a sandwich, and from cooked tomatoes we've gone to fresh to celebrate this most summery of ingredients.
Method
Mix the prawns with the sea salt, chilli, pepper, lemon juice and olive oil.
Leave the prawns to marinade in the fridge for an hour then skewer them onto flat skewers and set aside.
Light the BBQ (be it coals or gas) and let it come up/down to temperature - you want it fiercely hot.
Use a food processor to blitz the feta, lemon zest and juice and yoghurt to make your whipped feta. Set aside.
Use the coarse side of a box grater to grate your tomato then season lightly with salt.
Grill the prawns and toast the ciabatta on the BBQ, then build the sandwich - one toasted slice of bread, whipped feta, pine nuts, parsley and prawns. Spread the grated tomato over the other piece of toasted bread to complete the sandwich.
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