Dried Scallops
- Dried scallops are made from the adductor muscles of scallops.
- Dried scallops are commonly used in Chinese cuisines like soups and congee, where it is used as a condiment. On the other hand, fresh scallops are prepared as a dish.
- Dried scallops have a sweet and umami aroma, which gives the savory flavour to the dish without adding any meat or stock. Many SGDriedGoods customers like to add this to porridge or congee to enhance its flavour.
- Good quality dried scallops have a refreshing seafood flavor, and are whole without fragments.
- Dried scallops mainly originate from Japan, China, Vietnam. The best ones are from Hokkaido, Japan.
Commonly Known as
- Conpoy
- 干贝 (gan bei)
- 瑶柱 (yao zhu),
Preparatory methods
- Dried scallops can be very hard, so soak them in water for about half an hour before using them.
- If you are adding dried scallops to soup or congee, you can simply rinse them in water and it is ready to be used. The cooking time of soup or congee is longer compared to other dishes, hence the dried scallops can be softened during the cooking process.
Buddha jump over the wall (佛跳墙)
Dried scallops is added to a Chinese delicacy known as Buddha jump over the wall (佛跳墙). A variety of tasty and delicious ingredients are cooked over slow fire to bring out the flavours in the ingredients.
Congee, or porridge
Dried scallops used to add flavours to the plain tasting congee. Prawns, chicken or pork are often prepared with dried scallops to make a tasty congee which is a popular dish amongst the Chinese community.
Winter Melon Soup
Dried scallops are added to soups (e.g. winter melon soups) to enhance its sweetness.
How is it sold, and how to store them?
Dried scallops are sold by weight, hence the bigger ones are more costly. After purchase, please keep it in the fridge to maintain its freshness.
Dried Scallops Health benefits
Dried scallops are rich in proteins and nutritious. In Chinese TCM, it is known to nourish the Yin and kidneys, invigorates the liver and replenishes the body.
