Prawn saganaki from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 220) by Yasmin Khan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jwindersteed on February 08, 2026

    Used canned chickpeas instead of shrimp. Serve over orzo.

  • lholtzman on October 04, 2024

    I often sub fresh oregano for dry and/or dry basil for fresh.

  • Running_with_Wools on May 30, 2022

    We loved this recipe. It’s really balanced and flavorful while also being delicate and not too tomato-y

  • bernalgirl on May 05, 2022

    So easy and so good. The longer cook on the onions and low simmer on the sauce allows time to prepare the rest of dinner and the result is a tasty entree that really boosts the otherwise bland orzo rice from the same cookbook. I doubled the recipe and followed it, I didn’t think it needed extra tomato and liked the saucy consistency.

  • Lsblackburn1 on November 13, 2021

    I really loved this. Supplemented the canned tomatoes with a few of my last garden grown ones and used white wine instead of ouzo. Served with lots of bread.

  • Lepa on August 22, 2021

    I only had a 28oz can of crushed tomatoes and, following the advice of another reviewer, just added more tomatoes instead of water. I used 3/4 of the can and that seemed about right. The tomato sauce was tasty but my shrimp was overcooked and tough. If I made this again I would put the prawns into the oven as soon as they start to turn colored. We ate this over orzo. The adults liked it but kids were turned off by the huge, rubbery shrimp.

  • ksg518 on June 14, 2021

    Good but I think the next time I'll just add an additional can of tomatoes instead of the cup of water the recipe requires. I especially like the fennel in this version.

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