Recipes page

Search Recipe by:


Fetta Cheese

Greek-style Fetta Prawns with Ouzo (Prawn Saganaki)


  • 200g South Cape Greek-style Fetta or South Cape Haloumi
  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 2 cloves garlic, crushed
  • ½ teaspoon fennel seeds
  • 1 roasted red capsicum, peeled and finely diced
  • 1 teaspoon sweet paprika
  • ½ teaspoon Greek oregano
  • 400g can peeled tomatoes, chopped
  • 2 tablespoons Ouzo*
  • ¼  cup water
  • 1 teaspoon brown sugar
  • sea salt and freshly ground black pepper, to taste
  • 500g peeled green prawns, deveined
  • ¼ cup fresh continental parsley leaves
  • lemon wedges, for serving
  • steamed rice or pilaf, for serving

Crumble the South Cape Greek-style Fetta (or grate the Haloumi, if using). Heat olive oil in a large pot and sauté onion, garlic and fennel until softened. Add capsicum, paprika, oregano, tomatoes, ouzo, water and sugar and simmer uncovered for 10-15 minutes until thickened slightly. Season to taste. Add prawns and transfer into an ovenproof dish. Sprinkle with fetta and extra pepper and bake at 200°C for 10-15 minutes until prawns are cooked and cheese has melted slightly. Sprinkle with parsley and serve with lemon wedges and rice.

Tip: Ouzo* is a Greek anise-flavoured spirit. You can substitute the Ouzo and ¼ cup water with ½ cup dry white wine if desired.

Greek-style Fetta Prawns with Ouzo (Prawn Saganaki)

Preparation time:
20 minutes

Cooking time:
15 minutes


Products used:
South Cape Greek-style Fetta or South Cape Haloumi

Print this recipe