Chupe de Camarones: Prawn Chowder

Ingredients

• For the prawn head stock
• 1 kg whole prawns, heads and shells separated from tails; tails reserved
• 2 tbsp vegetable oil
• 1 medium white onion, roughly chopped
• 2 medium tomatoes, roughly chopped
• 2 tbsp ají panca paste
• For the chupe
• 300 g waxy potatoes, peeled and cut into large chunks
• 100 g white rice
• 150 g corn kernels, fresh or frozen
• 150 g broad beans, podded
• 4 eggs, raw, one per portion
• 150 g queso fresco, crumbled, for service

Method

1. 1
   Separate the prawn heads and shells from the tails; set the tails aside. Heat the oil in a heavy pot over high heat and fry the heads and shells, pressing them firmly with a spoon, until they colour deeply and the oil turns orange. Add the onion, tomato, and ají panca paste and continue to fry for several minutes until the tomato has collapsed. Cover with cold water, bring to a simmer, and cook for 20 minutes. Strain through a fine sieve, pressing all solids hard; discard the solids. The stock is ready when it is a concentrated, deeply coloured orange-red broth.
2. 2
   Return the strained stock to the pot and bring to a steady simmer. Add the potato chunks and cook until they begin to yield at the edges — a knife should meet slight resistance at the centre.
3. 3
   Add the rice to the simmering stock and cook until the grains are just tender and have begun to thicken the broth slightly.
4. 4
   Add the corn kernels and broad beans and simmer until both are cooked through — the beans should be bright green and offer no resistance when pressed between two fingers.
5. 5
   Add the reserved prawn tails and cook for 3 minutes only, no more. The tails are done when they have just turned opaque and pink throughout.
6. 6
   Break one raw egg directly into the simmering chupe per portion and allow it to poach gently in the hot broth until the white is just set but the yolk remains soft. Ladle into bowls immediately, crumble queso fresco over each portion, and serve.