Prawn Saganki

Saganaki means 'little frying-pan' in Greek. Traditionally served as an appetizer comprising fried cheese melted in a small frying-pan until it is bubbling, served with lemon juice and pepper and eaten with bread. Usually Kefalograviera, Kasseri, Kefalotyri, or sheep's milk Feta cheese is used. Regional variations include Formaella cheese in Arachova and Halloumi cheese in Cyprus.
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This is a fabulously delicious recipe by Chef Garry Meghan, Judge of 2008 Debut Australian Masterchef - a show I have been following religiously. The simple flavours - chili, garlic, coriander and parsley are balanced ever so perfectly, brought to life by the crispiness of the pan-seared prawns. Although the dish presented beautifully, I was rather skeptical about the whole baby tomatoes. Don't be - because they are blistered, when you cut into them the sweet juice bursts onto your plate (note: maybe even your clothes!) coating the prawns with just the right amount of sauce and tying all the vibrant flavours together. This version of the Greek dish maintains traditional preparation in a single-serving frying-pan and can even be presented in the pan itself to re-create a rustic feel.
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Serves 1

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Ingredients: 8 green king prawns; 2 cloves garlic, peeled, thinly sliced; 1 long red chili, thinly sliced; 1/4 cup chopped coriander leaves; Extra virgin olive oil; Sea salt; 4 baby yellow roma tomatoes; 4 small black Russian tomatoes; 4 baby red roma tomatoes; 60g feta; 1/4 cup chopped flat leaf parsley leaves
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Method: Cut through the underside of the head and shell of each prawn with kitchen scissors, then use a sharp knife to butterfly the prawns open. Remove the digestive tract and wipe clean with paper towel. Place cut-side up onto a plate. Press garlic, chili and coriander over the prawn meat, drizzle with olive oil and season with salt. Marinate for up to 1 hour.

Preheat oven 250°C fan forced. Heat an oven-proof frying pan over high heat until hot. Add enough oil to cover the base then add prawns flesh side down. Cook for 2 minutes, gently pressing flat with a spatula until golden. Turn over and cook few more minutes. Scatter the tomatoes over the pan, season with salt and transfer to the oven. Cook for 3 minutes until tomatoes just blistered. Remove from the oven, crumble over the feta, scatter over the parsley, drizzle with olive oil and sprinkle with salt. Serve in the pan.