Prawns with Coconut and Lime

Prawns are a beloved catch along Papua New Guinea’s coasts and river mouths, where they are often cooked within hours of leaving the water. This quick pan dish lets them shine, tossing the prawns in a fragrant sauce of coconut, garlic, ginger, and lime that takes minutes to come together.

What makes it great is the speed and the brightness. The prawns cook in moments, the sauce is creamy but lively, and the lime cuts through the richness at the very end. Served over rice or with warm sago, it is the kind of dinner that feels like a treat on any night of the week.

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