SWEET & SOUR SHRIMP
6 oz. (140 g)
package frozen Chinese pea pods, partially
thawed
13 oz. (368 g)
can juice pack pineapple chunks or tidbits;
drain and reserve juice
2 tbsp. (30 ml)
cornstarch
3 tbsp. (45 ml)
granulated sugar
1
chicken bouillon cube
1 cup (250 ml)
boiling water
1/2 cup (125 ml)
reserved pineapple juice
2 tsp. (10 ml)
soy sauce
1/2 tsp. (3 ml)
ground ginger
2 cans
shrimp, rinsed and drained
2 tbsp. (30 ml)
cider vinegar
Place pea pods and drained pineapple in ceramic casserole.
In a small saucepan, stir together cornstarch and sugar. Dissolve
bouillon cube in boiling water, add reserved pineapple juice, soy sauce
and ginger and add mixture to saucepan. Bring to a boil, and cook for
about 1 minute or until sauce has thickened. Add sauce over pea pods
and pineapple and combine gently. Cover and cook on low for 4 to 6
hours. Before serving, add shrimp and cider vinegar, stirring carefully
to avoid breaking the shrimp. Serve over hot rice, if desired.
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