Slow Cooker Sweet and Sour Prawns.


November 14, 2019

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
  • Yields: 4 servings.


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)


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


4 Reviews


November 2, 2021

Sorry I forgot to add the 5 star rating with my review yesterday. Would you be able to add it for me please. Thank you 🙃


November 1, 2021

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 🙂

You could I would guess but you’d want to add them at the start of the 4hrs to cook through


March 2, 2020

Can you substitute the prawns for other meat, say chicken or pork also ?

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