Red Prawn Broth

About this recipe

Red prawn broth is a vibrant, spiced broth from Sinaloa, where fresh prawns are cooked in a guajillo chilli and roasted tomato stock together with potatoes, carrots and Pacific herbs. The result is a fiery red dish with an intense aroma of sea and earth, balancing the natural sweetness of the prawns with the gentle heat of guajillo. Served in a clay pot with corn tortillas and lime.

1. 1

   Wash and peel the prawns, keeping the heads and shells. In a medium pot boil the heads and shells with 1 litre of water and salt for 10 minutes to make the prawn stock. Strain and set aside.

   💡 The shell stock is the secret to the intense sea flavour.

2. 2

   Remove the seeds and veins from the guajillo chillies, open them and toast on a dry comal for 30 seconds per side without burning. Soak in hot water for 15 minutes until softened.

3. 3

   Char the tomatoes and garlic on the comal until well blackened. Blend together with the soaked chillies and their soaking water.

4. 4

   In the pot heat the oil and fry the blended sauce over high heat, stirring for 3 minutes until it thickens and changes colour. Add the prawn stock.

   💡 This step of 'frying the sauce' removes the raw chilli taste.

5. 5

   Add the potatoes and carrots cut into medium cubes. Cook for 15 minutes over medium heat until tender. Adjust seasoning.

6. 6

   Add the peeled and deveined prawns. Cook for 3-4 minutes just until they turn pink. Serve immediately with lime and tortillas.

   💡 Do not overcook the prawns or they will become rubbery.

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