Dried scallops (conpoy)
Dried adductor muscles of sea scallops of a golden-brown colour, hard, with a concentrated sweetish-salty taste and umami, for congee, fried rice and XO sauce.
Dried scallops (conpoy) are dried adductor muscles of sea scallops of a golden-brown colour, hard, with a concentrated sweetish-salty taste and a very rich umami and marine aroma. They are soaked and shredded into strands, added to congee, fried rice, soups, XO sauce, braised vegetables and fillings, used as a natural flavour enhancer in Chinese cooking.
Recipes with this ingredient
Crispy eggplants in sweet XO sauce are a true masterpiece of Chinese cuisine that combines deep flavor nuances and a crunchy texture. This recipe is inspired by Cantonese tradition, where XO sauce is renowned for its umami richness from dried seafood and aromatic spices. Tender eggplants coated in airy crispy batter absorb the rich taste of the sweet-spicy sauce interwoven with notes of dried chili, garlic, and shallots. The addition of plum jam and Chinese wine gives the dish a light fruity sweetness while fresh lychees and tomatoes add a refreshing tanginess. This dish is perfect for serving in a family setting or at festive tables, highlighting the art of flavor balance that Chinese cuisine is famous for.
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