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Creamy Sweet'n'Sour Seafood

Serves 4


  • 1 tablespoon Australian butter
  • 1 cup roughly chopped onion
  • 2/3 cup chopped red pepper
  • 250g shelled prawns, cooked
  • 250g scallops, cooked
  • 1 x 225g can unsweetened pineapple pieces, drained, juice reserved
  • 1/3 cup sliced water chestnuts
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato sauce
  • 2 tablespoons vinegar
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons Australian thickened cream
  • 3 teaspoons cornflour
  • 100g bean shoots
Download Recipe (PDF)


  1. Melt butter in a frypan or wok. Cook onion and pepper for 2-3 minutes. Add prawns, scallops, pineapple and water chestnuts. Mix pineapple juice, tomato paste, tomato sauce, vinegar, sherry and cream together. Blend cornflour with a little water to form a smooth paste. Add to liquid. Pour into pan, stir until thickened. Add bean shoots and heat through.

Nutritional Information

Nutrients per serve:
Energy (kj) 1270
Protein (g) 32
Fat, Total (g) 9
Carbohydrates (g) 21
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


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