Andean Crimson Prawn Chowder with Huacatay Essence & Quinoa Crisp

Carefully peel the prawns, reserving the shells and heads. Devein the prawns and set the cleaned meat aside in the refrigerator. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the reserved prawn shells and heads, sautéing for 5-7 minutes until they turn pink and fragrant. Add 1 liter of fish stock or water, bring to a simmer, then reduce heat and cook for 20 minutes. Strain the stock, pressing on the solids to extract all liquid, and discard the shells. Set the rich prawn stock aside.

For the Quinoa Crisp: Preheat oven to 180°C (350°F). In a small bowl, toss the cooked quinoa with 1 tablespoon of extra virgin olive oil and a pinch of salt. Spread the quinoa in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and crispy. Let cool completely, then gently break into small clusters. Set aside.

In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely diced red onion and a pinch of salt, cooking gently for 8-10 minutes until softened and translucent, taking care not to brown.

Add the minced garlic, aji amarillo paste, huacatay paste, ground cumin, and dried oregano to the pot. Sauté for another 3-5 minutes, stirring constantly, until the paste darkens slightly and becomes highly aromatic. This step is crucial for developing the deep flavors of the chowder.

Pour in the strained prawn stock and bring to a gentle simmer. Add the diced yellow potatoes, cover, and cook for 15-20 minutes, or until the potatoes are tender but still hold their shape.

Stir in the cooked white rice and Peruvian corn kernels. Continue to simmer for 5 minutes to allow the flavors to meld. Add the reserved prawns and cook for just 2-3 minutes, or until they turn opaque and pink. Be careful not to overcook them.

Reduce the heat to low. Stir in the evaporated milk and crumbled queso fresco (or feta). Heat gently, stirring constantly, until the cheese is mostly melted and the chowder is creamy and heated through. Do not boil after adding the milk and cheese, as it can curdle. Season generously with salt and freshly ground black pepper to taste.

While the chowder is simmering, gently poach the 4 large eggs in a separate pot of simmering water for 3-4 minutes, ensuring the yolks remain runny.

To serve, ladle the hot chowder into deep bowls. Carefully place one poached egg on top of each serving. Garnish generously with fresh chopped cilantro and a sprinkle of the crispy quinoa clusters. Serve immediately with lime wedges on the side for a burst of freshness.