Chupe de camarones

Step 1: Peel 1 ⅓ lb large shell-on raw prawns, keeping the tails on. Devein them and keep in the fridge. Keep the heads and shells.

Step 2: Heat 3 tbsp vegetable oil in a large pot over a medium-high heat and fry the heads and shells, pressing them with a spoon, until bright red and the oil turns orange.

Step 3: Add 1 red onion and 4 garlic cloves and fry until soft, then stir in 2 tbsp ají panca paste, 1 tomato and 1 tsp dried oregano and cook until thick.

Step 4: Pour in 6 ¼ cups water, add 1 ½ tsp salt and simmer for 15 minutes. Strain the broth into a clean pot, pressing the shells, and throw them away.

Step 5: Add 1 ⅛ lb yellow potatoes, 1 ¾ oz long-grain rice and 1 corn cob to the broth and simmer until the potatoes are almost tender.

Step 6: Add 3 ½ oz broad beans and 5 ½ oz squash and simmer until everything is soft and the rice has thickened the broth slightly.

Step 7: Turn the heat to low. Crack 4 eggs into the soup, spaced apart, and poach until the whites are set.

Step 8: Stir in ¾ cup evaporated milk and 5 ½ oz queso fresco gently, add the peeled prawns and cook without boiling until they are pink, curled and opaque all the way through.

Step 9: Ladle into deep bowls with an egg in each and scatter over 1 tbsp huacatay or fresh coriander.