Rock Shrimp Recipe

Place potatoes in a pot, cover with cold water and 1 tsp salt. Bring to a boil, then simmer until fork-tender, about 15–20 minutes depending on chunk size.

Drain potatoes thoroughly and return to the warm pot. Dry over low heat for 1–2 minutes to remove excess moisture.

Pass potatoes through a potato ricer or mash very finely. While still hot, fold in aji amarillo paste, lime juice, 2 tbs vegetable oil, 1 tsp salt and 1/2 tsp black pepper until smooth and cohesive. Taste and adjust seasoning.

Finish by adding 1 tbs neutral oil and mix. Keep warm (covered) until plating. The texture should be smooth and pipeable for the causa.

Pat rock shrimp very dry with paper towels and season with 1 tsp salt.

In a bowl, whisk together flour, cornstarch and baking powder. Slowly add cold sparkling water and whisk until a thin, slightly lumpy batter forms. Keep batter chilled in an ice bath if possible.

Heat vegetable oil in a deep fryer or heavy pot to 180°C (350°F).

Working in small batches, dip shrimp into the batter to coat, allow excess to drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–2.5 minutes depending on size. Do not overcrowd.

Remove shrimp with a slotted spoon to a wire rack set over a tray to drain. Keep warm in a low oven (100–120°C / 200–250°F) if needed.

Place botija olives in a food processor and pulse until a coarse paste forms. Scrape down sides.

In a small bowl or the food processor, whisk egg yolks, minced garlic and lemon juice together until combined.

With the processor or whisk running, very slowly drizzle in the neutral oil to emulsify into a thick aioli. Stop and scrape as needed. Fold in the olive paste until evenly combined. Season with 1/2 tsp salt and adjust acidity with additional lemon if desired. Chill until use.

In a bowl, combine mayonnaise, aji panca paste, smoked paprika, sherry vinegar, minced garlic and 1/4 tsp salt. Whisk until smooth and homogenous. Adjust salt or acidity to taste. Chill until plating.

Soft-boiled quail eggs: bring a small pot of water to a gentle boil. Using a spoon, lower quail eggs into simmering water and cook for 2 minutes (for jammy yolks). Immediately transfer eggs to an ice bath for 2 minutes, then carefully peel and keep chilled until plating.

Charred avocado: halve and pit the avocado. Brush cut face lightly with 1 tsp olive oil and season with a pinch of salt and pepper. Heat a cast-iron pan or grill to high heat and place avocado cut-side down until char marks form, 1–2 minutes. Remove and keep warm.

Cilantro dust: Pat cilantro leaves dry, place in a single layer on a baking sheet and briefly dehydrate in a low oven (80–90°C / 175–195°F) until crisp, about 20–30 minutes. Blitz dried leaves in a blender or spice grinder to a fine powder. Sift and reserve.

If making homemade purple potato crisps: mandoline-slice purple potatoes very thin, rinse, dry, and fry at 170°C (340°F) until crisp. Drain and salt lightly. (If using store-bought, skip.)

Halve cherry tomatoes and toss lightly with a pinch of salt to season.

Assembly: Spread or pipe a layer (about 3–4 tbsp) of the aji amarillo & lime mashed potatoes (causa) on each serving plate to form a base. Arrange 4–5 crispy rock shrimp on top of the causa.

Drizzle botija olive aioli and anticuchera aioli around and over the shrimp in decorative swoops or dots. Place 1 soft-boiled quail egg (halved) per portion, a few halved cherry tomatoes, and charred avocado wedge alongside.

Finish by sprinkling cilantro dust lightly over the dish and tucking 2 dehydrated purple potato crisps into each plate for crunch and visual height.

Serve immediately so shrimp remain crispy and eggs are warm. Provide extra aioli on the side if desired.