Causa de camarones

by Grace Ramirez | Cuisine issue #152
Serves: 4This is one of the most popular dishes along Peru's coast.

Yellow mashed potatoes
1kg Agria potatoes, scrubbed
2 tablespoons salted butter
1 yellow capsicum, deseeded, chopped
1 teaspoon turmeric
4 tablespoons canola oil
1 teaspoon salt

Cook the potatoes in boiling salted water until tender. Drain and return to the saucepan then add the butter and mash until smooth. Reserve.

Process the capsicum, turmeric, oil, salt and 4 tablespoons water until smooth. Press through a sieve – you should end up with ˝ cup liquid. Add the liquid to the potatoes and mix well.

For the filling
250g raw prawns, peeled, deveined
2 tablespoons mayonnaise
2 tablespoons tomato ketchup

Add the prawns to a saucepan of well-salted boiling water. Bring to the boil again then simmer for 1 minute until opaque. Drain and cool then combine with the mayonnaise and ketchup.

Salsa criolla
2 red onions, thinly sliced
1 teaspoon salt
1 tablespoon chopped coriander
4 tablespoons lime juice
1 tablespoon canola oil
1 chilli, deseeded, finely chopped

Sprinkle the onions with the salt then set aside for 10 minutes. Rinse in cold water then drain and transfer to a clean bowl with the coriander, lime juice, oil and chilli. Season with salt.

To assemble
canola oil
2 avocados, thinly sliced
juice of 1 lime or lemon
4 cooked prawns, peeled, deveined, tails intact
chilli sauce to serve

Lightly oil a lasagna dish (or 4 x individual dishes). Spread one-third of the potato over the base. Top with the prawn filling, then half the remaining potato then the avocado. Season and sprinkle with lime juice then top with the remaining potato.

Cover and refrigerate for at least 1 hour then unmould. Garnish with prawns and salsa criolla and dot with chilli sauce.

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