• Lunch
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  • Dinner

Prawn Saganaki with Feta, Fennel and Ouzo

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  • SERVES 4-6
Prawn Saganaki with Feta, Fennel and Ouzo


  • 4 tablespoons olive oil
  • 1 fennel bulb, finely chopped, fronds (and flowers if it has some) reserved
  • 3 garlic cloves, chopped
  • 3 fresh red chillies, deseeded and chopped
  • 1 teaspoon anise seeds, crushed
  • 750 ml Katrina's Bloody useful red sauce
  • 125–250 ml white wine, for thinning
  • 3–4 tablespoons ouzo
  • 200 g Persian feta
  • 16 large prawns, peeled and deveined
  • chopped flat-leaf parsley, to serve


  1. Preheat the oven to 180˚C. Warm a frying pan over medium heat. When hot, add the olive oil followed by the fennel, garlic, chillies and anise seeds. Season generously with salt and freshly ground black pepper, lower the heat as low as it can go and cover the pan.
  2. Cook for about 15–20 minutes, or until sweet, golden and fragrant. Add the bloody useful red sauce and simmer to incorporate the flavours for 5 minutes or so. If you are concerned your sauce is overly thick (as in it has reduced significantly on the stovetop) don’t panic, just thin out with 125–250 ml (1/2–1 cup) white wine as needed.
  3. Scoop the sauce into an ovenproof dish. Stir through the ouzo and add the chunks of feta. Pop in the oven and cook until warmed through and the feta has melted into indecent-looking glorious globs of cream, about 10–15 minutes.
  4. While the sauce is cooking, brush a barbecue hotplate with oil and bring to medium–high heat. Barbecue the prawns, cooking for 1–2 minutes each side until the meat is white and no longer translucent.
  5. Remove the sauce from the oven and top with the prawns, pushing the prawns down into the glorious sauce until partially submerged and sprinkle with the chopped parsley, and the reserved fennel fronds and flowers, if using. Serve immediately.

This is an edited extract from the book - From Salt to Jam by Katrina Meynink published by Hardie Grant Books out 5 April 2023 RRP $40

Copyright photography © Katrina Meynink 2023