English Name: Conpoy or Dried Scallops
Traditional Chinese Name: 乾瑤柱 (gānyáozhù/gon1yiu4cyu5)
Common Name: 干貝 (gānbèi/gon1bui3)
What is Conpoy?
- Conpoy or dried scallops are made from raw scallops that are preserved and treated.
- It is commonly used in soups, stews, sauces, and other dishes to give the dish a rich umami flavor.
- Its size varies depending on the original size it was dried from.
- Conpoy has a long shelf life (years), just keep it in the refrigerator in an air tight container.
How do I select conpoy?
Po Wing Hong sells only the freshest conpoy and offers a variety of sizes for your convenience.
- Dried scallops vary in costs depending on its origin, size, quality, and wholeness (have they broken apart or still whole).
- Hokkaido, Japan produces the highest quality conpoy.
- When selecting conpoy, we advise you to smell it; conpoy should have an fragrant seafood aroma.
How do I prepare it?
For soups, wash and soak the dried scallops in cold water for at least 30 minutes. You can reserve the soaking liquid to add into the soup as the flavors have already been extracted into the water.
An added benefit of using dried scallops is reduction (or elimination) of using salt as they produce enough flavor.