Port Moresby Chili-Garlic Mud Prawns & Kangkung – Authentic Papua New Guinea Recipe
Fiery coastal skillet of plump prawns and tender greens tossed in chili-garlic oil.
- Country of Origin
- 🇵🇬 Papua New Guinea (Melanesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Wild tiger prawns, Water spinach (or spinach), Cherry tomatoes, Red chili, Garlic
Ingredients for Port Moresby Chili-Garlic Mud Prawns & Kangkung (4 Servings)
- 1.25 lbs (or 2.5 cups) wild tiger prawns, prepped into bite-sized pieces
- 1.5 cups water spinach (or spinach), washed and trimmed
- 1 cup cherry tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with red chili
- 1.5 tbsp traditional Papua New Guinea seasoning (garlic, ginger, lime juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and red chili for 2–3 minutes until softened and fragrant.
- Add wild tiger prawns and water spinach (or spinach) along with garlic, ginger, lime juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cherry tomatoes and serve straight from the skillet.