Elaboration
1. Peel the prawns by reserving the heads and husks to make a fumet or sauce. Open them, remove the casings and reserve in the refrigerator.
2. Clean the shiitake mushrooms and reserve them to sauté them just before serving the dish.
3. Start preparing the sauce. Peel and chop the onion, garlic and ginger, and simmer the onion and ginger.
4. When the onion is transparent and soft, add the cilantro, let it take temperature and release its aroma. Then add the evaporated milk, salt and pepper to taste. Allow to cook until the milk reduces and thickens a little.
5. Meanwhile, add plenty of water to cook the pasta in a pot. When it begins to boil, add salt and add the pasta, lower the heat and cook until firm. Then drain it and reserve it.
6. Pass the preparation of the sauce to the blender and crush until you it a fine and dense cream.
7. In a pan with a little olive oil sauté the mushrooms, adding salt to taste and in another pan with a little oil, when it is hot, put the prawns and turn them, so they are juicy.