Arequipa-style prawn chowder (Chupe de camarones)

1. Peel the prawns; simmer the shells and heads in the water for 20 minutes and strain – this is the base of the soup.

2. In a large pot, soften the finely chopped onion in the oil for 6 minutes, add the crushed garlic, ají panca paste, grated tomato and oregano and cook for 5 minutes until thick.

3. Pour in the prawn stock, add the diced potatoes and rice and cook for 15 minutes; then add the sweetcorn and peas and cook for another 5 minutes.

4. Add the prawns and cook for 2-3 minutes; take the pot off the heat and crack in the eggs one by one – in the hot soup they poach in 3-4 minutes.

5. Gently stir in the evaporated milk and the diced fresh cheese (queso fresco – feta can stand in), season with salt and pepper and warm for another 1-2 minutes without boiling.

6. Ladle into deep bowls, one egg in each, and serve sprinkled with fresh oregano or huacatay.

Tip: In Arequipa chupe de camarones is eaten on Lenten Fridays; they use river prawns there, which are larger and sweeter – don't skip the stock made from the shells.