Chilli-scented prawns with feta guvech

Silvena Rowe's unusual combination of seafood and cheese is crammed with vibrant Mediterranean flavours
By Silvena Rowe
Chilli-scented prawns with feta guvech
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1-2 tbsp extra virgin olive oil, plus 3 tbsp extra for drizzling
  • 6 spring onions, cut into 2cm pieces
  • 2 cm fresh ginger, peeled and grated
  • 2 garlic cloves, chopped
  • 1 pinch dried red chilli flakes, preferably Aleppo or mild chilli flakes, or more to taste
  • 2 tomatoes, cubed
  • 1 tbsp pomegranate molasses
  • ½ small bunch oregano, roughly chopped
  • 12 raw king prawns, peeled and deveined
  • 100 g feta cheese, preferably Hungarian feta, crumbled, plus extra for serving

Tips and Suggestions

You can use halloumi cheese in place of feta if preferred.


1. Preheat the oven to 180C/160C fan/Gas 4.

2. Heat 1-2 tablespoons of olive oil in a medium-sized casserole dish and sauté the spring onions, ginger, garlic, chilli flakes, tomatoes and pomegranate molasses over a medium heat for 5-10 minutes to soften slightly.

3. Top with the prawns then cover with the crumbled feta. Drizzle with another 3 or so tablespoons of olive oil if the dish looks like it needs it and transfer to the oven to cook for 10-15 minutes, or until the cheese has melted into the sauce and the prawns are cooked through.

4. Remove from the oven and garnish with oregano. Crumble over a little extra feta before serving if you wish.

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