Slow Cooker Sweet and Sour Prawns.

  

November 14, 2019

Slow Cooker Sweet and Sour Prawns. 0 0 5 0

This was a really tasty dish and a lot of other vegetables could be added depending on your taste.

  • Prep: 20 mins
  • Cook: 4 hrs 30 mins
  • 20 mins

    4 hrs 30 mins

    4 hrs 50 mins

  • Yields: 4 servings.

Ingredients

Snow Peas (or Sugar Snap Peas)

1 -2 Capsicum.

1 can pineapple chunks (or rings - which you can cut)

2 tablespoons cornstarch

3 tablespoons sugar

1 cup chicken stock

1/2 cup reserved pineapple juice

1 tablespoon soy sauce

1/2 teaspoon ground ginger (or ginger paste)

40 frozen (thawed) cooked prawn/shrimp (medium or large)

2 tablespoons cider vinegar (or rice vinegar)

1 cup of rice (hot and cooked, for serving)

Directions

1Drain the can of pineapple in a sieve over a bowl; reserve 1/2 cup of the juice.

2Place the peas, capsicum and drained pineapple in the slow cooker.

3In a small saucepan, combine the cornstarch and sugar; stir to blend. Add the chicken stock, the 1/2 cup of reserved pineapple juice, soy sauce, and ginger. Bring the mixture to a boil over high heat. Cook the sauce for about 1 minute, stirring constantly. The sauce should be thickened and clear.

4Pour the sauce over the peas, capsicum and pineapple; stir gently to blend the ingredients. Cover and cook on LOW for 3 to 4 hours. Add the thawed cooked shrimp and continue to cook for 15 to 20 minutes longer, or until hot. Add the vinegar and stir gently.

5Serve with hot cooked rice.

Submitted by Kat T

00:00

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