Prawn Saganaki Boat

Saucy, cheesy, irresistible!

Ingredients:

1 small red onion, thinly sliced into rings
1 cup tomato-based sauce (passata or a simple tomato, olive oil & oregano sauce works well)
300–400g raw prawns, peeled and deveined
2 cloves garlic, finely chopped
1 tsp dried oregano
½ tsp chilli flakes (optional)
Salt and pepper, to taste
Olive oil
100g feta cheese, crumbled
1 lime or lemon, cut into wedges
Baking paper and kitchen string

Preheat oven to 200°C (180°C fan).
Lay a large sheet of baking paper on a flat surface. Arrange the red onion rings in the centre to form a base.
Spoon the tomato-based sauce over the onions, spreading it evenly.
In a bowl, toss the prawns with garlic, oregano, chilli flakes (if using), salt, pepper, and a drizzle of olive oil.
Place the seasoned prawns over the tomato sauce, then scatter the feta on top. Add a lime wedge or two straight into the parcel.
Bring the baking paper up around the filling to form a boat shape and secure with kitchen string.
Transfer to a baking tray and bake for 18–22 minutes, until the prawns are just cooked and the sauce is bubbling.
Carefully open the paper, squeeze over extra lime if needed, and serve straight from the boat with warm crusty bread.