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Number of pax: 6 pax   Cooking duration: 40 minutes

Good to Know

Our chili sauce is made with farm-fresh chilies to ensure its delicious taste in every drop. Great for both dipping and cooking!


2 tablespoons corn oil
3 stalks celery, trimmed and julienned
2 yellow onions, sliced
2 red chillies, deseeded and sliced
1 inch young ginger, julienned
2 teaspoon MAGGI® CukupRasa™
1 teaspoon oil
500 g scallops, removed from the shell
30 g dried chillies, soaked and cut into 1 cm lengths
2 red onions, cut into wedges
1 inch young ginger, sliced
5 cloves garlic, sliced
2 teaspoons white peppercorns, crushed
2 tablespoons MAGGI® Chilli Sauce
2 tablespoons MAGGI® Oyster Sauce
2 tablespoons dark soy sauce
100 ml water
1 tablespoon sugar
3 stalks spring onions, cut into 2 cm lengths



  1. In a bowl, add in the stalks of celery, onions, red chillies, ginger and one teaspoon of MAGGI® CukupRasa™ and allow the ingredients to marinate for 2 minutes.
  2. When the ingredients are done marinating, heat 2 tablespoons of oil in a wok and stir fry it over high heat for 3 minutes.
  3. Next, carefully dish it out onto the middle of a serving dish.
  4. In the same wok, heat 1 teaspoon of oil and pan fry the scallops over high heat for 1 minute. Remove and set aside.
  5. Then, add in the dried chillies into the wok and fry over high heat until crisp and fragrant.
  6. Then, add in the onion, garlic and peppercorns and fry until fragrant. Stir in the MAGGI® Chilli Sauce, MAGGI® Oyster Sauce, dark soy sauce, water, sugar and one teaspoon of MAGGI® CukupRasa™.
  7. Bring to a boil, add the cooked scallops and cook over high heat for 2 minutes or until the sauce thickens. Turn off the heat and stir in the spring onions.
  8. Finally, spoon scallops around the fried vegetables and serve this mouth-watering dish with a bowl of hot steaming rice.

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