• 20 pieceslarge raw prawns
• 4 tbspolive oil
• 4 pieceschopped red onions
• 6 piecesvery finely chopped garlic cloves
• 5 piecespeeled, deseeded and grated tomatoes
• 6 tbsppanca chili paste
• 3 sprigsfresh oregano
• 1 pieceear of corn, cut into 2 cm slices
• 175 gsquash, cut into 1 cm cubes
• 150 gbroad beans
• 4 piecespotatoes, halved
• 80 glong-grain white rice
• 4 piecescabbage leaves
• 40 piecesraw prawns, peeled and deveined, tails removed
• 100 gqueso fresco, cut into 1 cm cubes
• 25 clwhole milk
• 2 tspground oregano
• to tastesalt and pepper
• 4 piecespoached eggs
• 8 sprigshuacatay
• 4 piecesfried country bread slices

Préparation

1. 1Preheat the oven to 200 °C. Peel the king prawns, place their shells in the oven, and bake them for 6 minutes until they are golden and crispy.
2. 2Sauté half of the onions and the garlic in 2 tablespoons of oil for 2 to 3 minutes.
3. 3Add two-thirds of the tomatoes and 4 tablespoons of panca chili paste, then cook for 5 minutes.
4. 4Add the fresh oregano and the roasted shells, cover with 6 liters of water, and simmer for 1 hour over medium heat. Crush the shells and then strain the broth.
5. 5Sauté the remaining onions in the remaining oil. Add the rest of the tomatoes and chili paste, then cook for 5 minutes.
6. 6Pour in the broth and add the corn, squash, broad beans, potatoes, rice, and cabbage. Cook for 2 minutes, in accordance with the time printed in the source.
7. 7Add the king prawns and cook for 1 minute, then stir in the shrimp tails, queso fresco, and milk and cook for another 1 minute.
8. 8Add the ground oregano, season with salt and pepper.
9. 9Serve with one poached egg per plate, the huacatay, and the fried country bread.