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Sweet and sour shrimp
Sweet and sour shrimp

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Sweet and sour shrimp

Preparation 10 minutes
Cooking time 10 minutes
Servings 4


  • 250 ml (1 cup) canned pineapple, slices cut into 8 (keep 180 ml [3/4 cup] of juice)
  • 60 ml (1/4 cup) ketchup
  • 75 ml (5 tbsp) cherry sauce
  • 30 ml (2 tbsp) rice vinegar
  • 15 ml (1 tbsp) soy sauce
  • 2 ml (1/2 tsp) sambal oelek
  • 15 ml (1 tbsp) cornstarch
  • 30 ml (2 tbsp) mixed sesame oil
  • 1 large red bell pepper, cut into 1 cm (1/3 in.) dice
  • 750 g (1 1/2 lb) 16/20 shrimp, raw, peeled and deveined
  • 5 ml (1 tsp) sesame seeds, toasted


  1. In a saucepan, mix together the pineapple juice, ketchup, cherry sauce, rice vinegar, soy sauce and sambal oelek.
  2. Bring to a boil over medium heat, stirring from time to time.
  3. Dissolve the cornstarch in a bit of lukewarm water and add to the sauce, stirring.
  4. Add the pieces of pineapple and keep warm.  
  5. In a large skillet, heat the sesame oil over medium heat.
  6. Sauté the diced red pepper for 1 to 2 minutes.
  7. Set aside. Cook the shrimp in two batches, for 1 to 2 minutes on each side.
  8. Add the diced red pepper and the first set of sautéed shrimp.
  9. Top with the sauce and cook for 1 minute.   
  10. Serve on a nest of rice noodles or with jasmine rice.
  11. Sprinkle with toasted sesame seeds.   
Availability in stores