Maple Sautéed Prawns and Scallops in a Sweet and Sour Sauce

Fish and Seafood / Mains / Pescatarian

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2 portions
Metric Imperial


  • 5 to 6 large, unshelled prawns (devein by inserting scissors into the back of the shell)
  • 6 to 7 scallops
  • 2 tablespoons oil
  • 1 to 1 1/2 tablespoon maple syrup (Dark)

For the sauce

  • 3 tablespoons vinegar
  • 3 tablespoons fish sauce
  • 1 clove garlic minced
  • 1 piece of raw ginger minced
  • 2 red peppers (seeds removed, minced)
  • 4 stalks of cilantro minced
  • 1 1/2 to 2 tablespoons maple syrup (Amber)
  • Mint, herbs as desired


  1. Heat a frying pan and add the oil, then pan-fry the shrimp and scallops.
  2. Add a little maple syrup and pan-fry to a golden brown. If there is too much liquid, remove the shrimp and scallops, reduce the liquid, and pour over the shellfish.
  3. Garnish with mint sprigs and cilantro.
  4. The vinegar in the sauce may be replaced with lemon juice or other citrus juices.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fish and Seafood Recipes

Mains Recipes

Pescatarian Recipes

More about Maple

Maple syrup comes in four grades

The classification of maple syrup is based on its colour – which changes subtly throughout the spring harvest – and its flavour profile.

Maple syrup is an excellent source of energy

Maple products contain simple carbohydrates that turn into glucose and act as fuel during exercise, which is why they are a popular choice for athletes and fitness fanatics before, during, and after training sessions.

Discover more about using pure Canadian maple syrup to fuel exercise here.

Pure Canadian maple products are stocked all across Australia

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