Chupe de Camarones

Ingredients

• 800 g raw shell-on prawns
• 2 tbsp aji panca paste
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 ripe tomatoes, grated
• 1 tsp dried oregano
• 60 g long-grain rice
• 100 g peas
• 100 g broad beans, podded
• 1 corn cob, cut into 4 rounds
• 4 small yellow potatoes, peeled
• 250 ml evaporated milk
• 150 g queso fresco, cut into cubes
• 4 eggs
• 3 sprigs huacatay, or 6 mint leaves plus 6 basil leaves
• 3 tbsp vegetable oil
• 1 tbsp butter
• Salt and black pepper

Before you cook

• Peel the prawns and keep the heads and shells in a bowl.
• Grate the tomatoes on a box grater and discard the skins.
• Peel the potatoes and leave them whole.
• Chop the onion and garlic finely.

Steps

1. Melt the butter in a large pot over medium heat and fry the prawn heads and shells for 4 minutes, pressing them with a spoon to release their juices.
2. Pour in 1.5 litres of water and simmer for 20 minutes.
3. Strain the stock through a sieve, pressing hard on the shells, and set the liquid aside.
4. Wipe the pot dry and heat the oil over medium heat.
5. Cook the onion for 6 minutes until soft and translucent.
6. Stir in the garlic, aji panca paste and oregano and cook for 2 minutes until the paste darkens.
7. Add the grated tomato and cook for 6 minutes until it thickens.
8. Pour in the reserved prawn stock and bring it to a simmer.
9. Add the rice and corn rounds and cook for 8 minutes.
10. Drop in the potatoes and simmer for 12 minutes, until a knife slides in easily.
11. Add the peas and broad beans and cook for 4 minutes.
12. Crack the eggs one at a time into the gently simmering broth and poach them for 3 minutes.
13. Slide the peeled prawns into the pot and cook for 3 minutes, until pink and firm.
14. Take the pot off the heat and stir in the evaporated milk without letting it boil.
15. Tear in the huacatay and season the chupe with salt and pepper.
16. Ladle into deep bowls, giving each one a potato, a corn round and an egg, then drop in the cubes of queso fresco.