Dried scallop seafood,food grade (500g/1bag)

Product Information

Japanese dried scallops are usually considered "premium" (especially the ones from Hokkaido.) How to Choose

It is more troublesome to use than dried shrimp as the guts produce a very bitter flavour and you'll need to remove them before boiling in soups or stews. On the bright side, they're relatively inexpensive.

Some people like to steam the dried scallops before using, to get them extra soft, especially if adding them to a recipe that doesn't have a long cooking time. How to Use Conpoy when properly dried and stored have a pungently strong marina aroma that is not unlike Dried Shrimp, except sweeter. Dry the scallops. Line a baking sheet with a kitchen towel and place the scallops on top. Add another kitchen towel on top and let them sit for 10 minutes; the towels will absorb the scallops’ excess moisture. If you don’t have 10 minutes, simply pat the scallops dry on both sides with a paper towel and proceed. As with many dried products, the drying process really intensifies the flavors and the normal umami sweetness of fresh Bay Scallops or Sea Scallops is super-magnified in the dried variety.

Vacuum preservation is an efficient way to ensure that your scallops stay fresh, as it eliminates air and hinders spoilage. This method of storage prevents oxidation too. It's also much saltier so you probably won't need to add salt! Blend the fish sauce with some fresh scallops or fresh shrimp and a bit of sugar, then blitz them into smaller pieces, if you want an alternative with more bite. Katsuobushi (bonito flakes)

Stir-Frying: Slice the rehydrated scallops thinly and stir-fry them with your choice of vegetables and seasonings. The high heat will help caramelize the scallops and create a deliciously savory dish. Oyster sauce creates a similar flavor as dried scallops, but obviously not a similar texture- you may want to blitz up some fresh scallops or fresh shrimp to add a bit of chewiness. (If you can, buy the Lee Kum Kee brand- they invented oyster sauce!) To bulk up the congee and make it healthier, I like to add frozen scallops, but you can omit this if you wish. Some people like to steam the dried scallops before using, to get them extra soft, especially if adding them to a recipe that doesn't have a long cooking time. (This can be anything from 15 minutes to 40 minutes!) Dried scallops are also a great way to add flavor to braised and steamed Chinese dishes, such as braised mushrooms, braised cabbage and this stuffed hairy gourd recipe. XO Sauce

You can use any leftover rice for this recipe. At home, we eat riceberry (see ingredients image) so we use that instead. How to make this recipe Soy Sauce and Oyster Sauce: These robust sauces bring out the natural umami flavors of dried scallops and add depth to your dish.If you buy these online, search for " dried prawns" not dried shrimp- the latter tends to show up results which are meant for feeding fish and turtles not humans! Dried Ikan Bilis (a small fish)