Japanese Dried Scallop (Conpoy)

Premium dried scallop from Japanese waters, dried the traditional way to a deep golden colour. Drying does not preserve the flavour so much as concentrate it — what was a mild fresh scallop becomes intensely savoury, and a few pieces will carry a whole pot.

Conpoy is one of the cornerstones of Cantonese cooking. It goes into soups, into congee, into XO sauce, and into anything that needs depth it cannot get from meat alone.

Why Choose It?

• Japanese waters: from a fishery known for the size and quality of its scallops.
• Traditionally dried: golden colour and the right degree of dryness, not over-hardened.
• Concentrated flavour: deep savouriness with a long finish.
• Versatile: stock, congee, stir fries and XO sauce.
• Keeps well: dried and packed, so it stores for a long time.

How To Use It:

• Soak first: in warm water for a few hours, or overnight in the fridge. Keep the soaking water — it is full of flavour and belongs in the dish.
• Congee: shredded into the pot from the start, so it breaks down completely.
• Soup: with winter melon, chicken or pork bones.
• XO sauce: shredded and fried with chilli, garlic and dried shrimp.
• Steamed egg or tofu: shredded over the top before steaming.

The One Rule:
Never throw away the soaking liquid. Most of the flavour you paid for is in it.

Storage:
Keep sealed in a cool, dry place, or in the freezer for longer storage. Keep it away from moisture.

Allergen:
Contains molluscs.

A few pieces, and the whole pot tastes different. Order now.