Caldo de Camaron (Coconut Crab) is a traditional Mexican recipe for a classic hearty soup of prawns in a vegetable and chilli base. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Prawn Soup (Caldo de Camaron).
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Caldo de Camaron (Prawn Soup) a Classic Mexican recipe for a hearty soup of prawns in a vegetable and chilli base.
Ingredients:
2 tsp oil
1kg prawns, washed
1 medium onion, sliced into rings
5 garlic cloves, finely minced
2 tomatoes, blanched, peeled, de-seeded and chopped
1 serrano chilli, sliced
2 carrots, peeled and sliced
4 potatoes, peeled and diced
1l water
salt, to taste
2 sprigs of coriander (cilantro)
Method:
Peel the prawns, reserving the heads. Combine the heads and 1l water in a pan. Bring to a boil, reduce to a simmer and cook for 15 minutes. Strain through a fine-meshed sieve, pressing down on the heads to remove all the liquid. Set this prawn broth aside.
Heat the oil in a pan, add the prawns and fry gently, tossing frequently, for about 2 minutes, or until just pink.
Remove the prawns with a slotted spoon and set aside. Add the garlic, onion, tomato and chill to the oil remaining in the pan. Cove with a lid and cook gently for about 6 minutes, or until reduced to a sauce.
Stir in the reserved prawn broth along with the carrots and potatoes. Bring to a simmer and cook for about 15 minutes, or until the vegetables are tender.
Return the prawns to the pan with 500ml more water. Bring back to a simmer and cook for 2 minutes more.
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