Slow Cooker Sweet and Sour Prawns.

Submitted by Kat T

Slow Cooker Sweet and Sour Prawns.

This was a really tasty dish and a lot of other vegetables could be added depending on your taste.
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Serving: 4
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings 4


  • 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)


  • Drain the can of pineapple in a sieve over a bowl; reserve 1/2 cup of the juice.
  • Place the peas, capsicum and drained pineapple in the slow cooker.
  • In 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.
  • Pour 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.
  • Serve with hot cooked rice.

4 thoughts on “Slow Cooker Sweet and Sour Prawns.”

  1. Thank you for this easy and tasty recipe. I added chopped carrot and celery at the beginning and put thawed frozen peas along with sliced silverbeet in at the same time as the prawns since I didn’t have sugar snap peas. A great all in one dinner ?

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