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Spicy Jamaican Soup
2 teaspoon oil
1 bunch spring onions, chopped
198 gram (7 ounce) tin sweetcorn, drained
1 stick celery, sliced
4 teaspoon Jamaican Jerk Seasoning
175 gram (6 ounce) tiger prawns, defrosted if frozen
2 tablespoons cornflour
900 millilitre (1½ pint) vegetable stock
Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes. Add the Perfect Shake Jamaican Jerk Special Blend and the prawns.
Blend the cornflour with the stock and add to the pan. Bring to the boil, stirring.
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