Back
Chupe de Camarones
Recipe by Keyma Vasquez Montero
Seafood lovers will enjoy this beautifully flavoured Peruvian Style Prawn Chowder by Keyma.
- Steps
- Ingredients
Ingredients
Chupe de Camarones
Green Oil
Crispy Mexican Marigold Leaves
Fried Eggs
To taste
To serve
Select All
Steps
- For the Chupe de Camarones, set 4 whole prawns aside. Peel and devein the remaining 8 prawns, reserving heads and shells. Place the prawn meat in a bowl.
- Add 2 tablespoons each aji Amarillo and aji panca pastes and salt to the prawn meat. Stir through and set aside in the fridge.
- Heat oil in a large saucepan over medium heat. Add prawn heads and shells and cook until caramelised, about 5-7 minutes. Press the prawn heads occasionally with a wooden spoon.
- Add onion, garlic and chopped coriander roots and cook until tender, about 4-5 minutes.
- Deglaze with brandy and simmer until reduced by half.
- Add fish stock, remaining aji Amarillo and aji panca pastes, black peppercorns, bay leaves, fresh oregano and Mexican marigold leaves and bring to boil.
- Add potato skins, corn trimmings, one chopped corn cob and vine tomatoes. Reduce the heat and let simmer for 25 minutes.
- Discard herbs and corn pieces. Transfer contents of the pan to a blender, including prawn heads, and blend to a paste.
- Pass through a fine sieve into a clean saucepan, pushing the mixture to strain as much liquid as possible. Add lime juice, brown sugar and salt to taste.
- Cut potatoes in half and with a 5 cm cutter, cut cylinders, discard trimmings.
- Cut remaining corn cob in 3 equal cylinders and then carefully cut lengthways through the core into 4 to create corn ribs.
- Return broth to a simmer. Add potatoes and cook for 10 minutes. Add corn ribs and continue cooking for another 8-10 minutes until vegetables are tender. Remove potatoes and corn from broth once cooked.
- Add the marinated and whole prawns to the broth and cook for 3-4 minutes depending the size of the prawns. Remove from the broth and reserve. Allow the whole prawns to cook for a further 30 -60 seconds. Remove from the broth and set aside.
- Remove broth from heat and whisk in sour cream. Add a little water to thin it out if needed, and salt to taste. Strain broth through a fine sieve.
- For the Green Oil, place herbs, grapeseed oil, few drops of lemon and salt into a Thermomix. Blend on speed 6 at 65°C for 6-8 minutes.
- Pass through a sieve lined with a muslin cloth and set aside to strain. Season to taste with lemon and salt.
- For the Crispy Mexican Marigold Leaves, place oil into a medium saucepan and heat to 150°C. Carefully add the leaves (the oil will split) and fry for 10-15 seconds. Remove from the oil and place on paper towel. Sprinkle with salt.
- For the Fried Eggs, place a medium frypan over medium heat. Add enough oil to cover the base of the pan.
- Add eggs and fry for 2-3 minutes until whites are set and yolk is still runny. Transfer to paper towel and season with salt.
- To serve, arrange two potato cylinders, three corn ribs, 2 prawns and one whole prawn in each serving bowl. Scatter with some crumbled feta. Top with a fried egg, crispy Mexican marigold leaves and remaining feta. Pour broth around the plate and spoon some of the green oil on the broth to create a marble effect.
