Ingredients :

A light prawn soup from Goa that finds its origins across the seas in Portugal, Greece and Spain —Gilda Mendonca teaches you to really chill!

250 g prawns, deveined
500 ml water
1 tbsp cornflour
250 ml chicken stock
1 tbsp oil
1 large onion, chopped fine
4 flakes garlic, chopped fine
1 large tomato, chopped fine
1 tsp grated cheddar cheese

Preparation :

Boil the prawns in 250 ml water, drain and set aside. Chop fine. Dissolve the cornflour in a little chicken stock and set aside.

Heat oil on medium heat and saute the onion, garlic and tomato, till a thick paste is obtained, stirring constantly. Add the reserved water and the chicken stock. Add the prawns and grated cheese.

Simmer on low heat for five minutes.