Caldo de camarón – spicy prawn and vegetable soup

Ingredients for 4 portions

• 1 kgShell-on prawns, raw, shell and head on
• ≈ 1.8 lWater
• 4Guajillo chiles
• 2Chiles de árbol
• 3Tomatoes
• ½Yellow onion, for the sauce
• 3 clovesGarlic
• 1 tspMexican oregano
• 2 tbspRapeseed oil
• 400 gPotato, peeled, diced
• 2Carrots, sliced
• to tasteSalt

On the side

• ½Yellow onion, finely chopped
• 4 tbspCoriander, chopped
• 3Limes, in wedges
• 8Tostada shells

Method

1. Peel the prawns and devein them, keeping the heads and shells. Put the prawns in the fridge.
2. Put the heads and shells in a large pot with the water and bring to the boil.
3. Simmer over a low heat for 20 minutes. Strain the stock, pressing the heads hard to get out all the flavour.
4. Meanwhile, remove the stems and seeds from the chillies and toast them for a few seconds per side in a hot, dry frying pan.
5. Simmer the chillies and tomatoes in boiling water for 8 minutes.
6. Lift out the chillies and tomatoes and blend them with the onion, garlic, oregano and a splash of the cooking water until smooth.
7. Peel and dice the potatoes and slice the carrots.
8. Heat the oil in a large pot, sieve in the sauce carefully, as it spits, and fry for 5 minutes, stirring, until it darkens.
9. Add the prawn stock, potatoes, carrots and some salt and bring to the boil.
10. Simmer over a medium-low heat for 15 minutes, until the vegetables are tender.
11. Meanwhile, finely chop the onion and coriander and cut the limes into wedges.
12. Add the prawns and simmer for 3 minutes, until pink. Serve the soup piping hot with onion, coriander and lime to taste, and tostadas.

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