Spicy jamaican soup

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Oil
1 bunch Spring onions; chopped
1 198 gram tin sweetcorn; drained (7 oz)
1 Stick celery; sliced
1 teaspoon Schwartz Jamaican Jerk Seasoning
175 grams Tiger prawns; defrosted if frozen
; (6 oz)
2 tablespoons Cornflour
900 millilitres Vegetable stock; (1 1/2 pints)

Directions

Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes. Add the Jamaican Jerk Seasoning and the prawns.

Blend the cornflour with the stock and add to the pan. Bring to the boil, stirring.

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