Pickled Mashua with Crispy Prawns in Maracuya Honey (RECIPE)

Pickled Mashua with Crispy Prawns in Maracuya Honey (RECIPE)

Gustavo Salazar

The head chef and owner of Kausaq shares the recipe he used in the recent FestiPapa in San Miguel.

“Kausaq, Peruvian cuisine, is a restaurant highlighting the rising popularity of our food, nuestra comida,” says Gustavo Salazar, owner of Kausaq in Chaclacayo. Settled in the valley of the Rimac River, within the province of Lima, Kausaq takes its name from the Quechua word for life.

“For us, food gives life,” continues the proud owner and head chef. Today, the once young family that started this adventure, have evolved in their own professions, yet all lend a hand to the restaurant.

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The careful selection of ingredients results in delicate presentations and strong flavors- a bit difficult you may think when one chooses mashua, a tuber, as the main ingredient.

Pickled Mashua with Crispy Prawns in Maracuya Honey


1/4 kg fresh, red or black mashua
1/2 cup red apple vinegar
1/2 cup sugar
Salt to taste

Crispy Prawns

400 grams of cleaned prawns
1/2 cup of maracuya pulp with some seeds
1/2 cup of white wine
100 grams of bread crumbs
100 grams of flour
2 eggs, lightly beaten
1 cup of oil
Salt & pepper to taste


1. Slice mashuas with 5mm thickness in saucepan. Add other ingredients and set to boil.

2. In a bowl place the prawns with salt and pepper. Afterwards pass them through the flour and finally roll them in the bread crumbs, pressing lightly. Place in refrigerator for 30 mins. Take them out of fridge, and fry them in hot oil for one minute then remove.


Put the pickled pieces of mashua on a plate in a circle, then put four crispy prawns skewered at the tail in a line in the middle of the plate. Then lightly bathe the pickled mashua with the syrup and bathe the prawns with maracuya honey.


Gustavo Salazar has won multiple awards in the field of gastronomy, is a tireless promoter of Peruvian cuisine, and supports the use and consumption of products in the Chaclacayo area as a way to spread sustainable food in both marine and agricultural products. Different nominations and recognition for his management have already been presented to him including the Recipe Solidarity Campaign in the Restaurants Against Malnutrition in its 2013 version.

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