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[Prep: 10 minutes | Cook: 20 minutes| Serve: 4 | Calories: 240 per serving ]
Conpoy or dried scallop is a type of dried seafood product made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich and umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.
Conpoy has a strong and distinctive flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces.
XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy.
.: 材料 Ingredients :.
1- 1 cane of large top shell, sliced
2- Dried scallop, soaked, cleaned, 8-10 pieces
3- 10-14 dried shitake mushroom, soaked, stemmed off
4- 1 small lettuce, cut into large pieces, cleaned
5- Ginger root, 2 slices
6- Minced garlic, 1 tbsp
7- 1 shallot, peeled, sliced
8- Cornstarch, 2 tbsp + cold water 3 tbsp, mixed
1- Ginger root, 2 slices
2- Garlic, 2 cloves
3- Green onion, diced, 2 stalk
4- Shaoxing Wine (chinese cooking wine), 2 tbsp
5- Water, about 1 litre
.: 汁料 Sauce Mixture :.
1- Oyster sauce, 1 tbsp
2- Rock Sugar, 5g
3- Chicken broth, 300ml
4- Dark soy sauce, 1 tsp
.: 做法 Directions :.
Place the dried scallop on top of the mushroom. Add in the sauce mixture and bring it to boil. Turn the heat to low. Cover and simmer for 12 minutes. 2-3 minutes before the mushroom is cooked, cook the lettuce in a boiling water for 2 minutes or until it is soft. Drain it well and dish it up.
Bring the group B ingredient to boil. Add the top shell slices and cook it for 3 minutes or until it is soft. Drain it well. Discard everything except the top shell slices. Remove the scallop from mushroom mixture carefully and put it aside. Add the top shell slices into the mushroom mixture and mix it well. Turn the heat to high. Add in the corn starch mixture and stir constantly until the sauce is thickened. Put the mushroom on top of the lettuce. Then add the scallop on top of the mushroom. Add the top shell in the middle. Pour the sauce over and serve it hot.
1- Do not remove hard muscle from the scallop so it will not fall apart after simmered.
2- Group B ingredients are used to remove the fishy smell of the top shell if any
3- You can replace the chicken broth listed in the sauce mixture by the water used to soak the mushroom.
4- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove
5- Season the sauce mixture according to your preference before adding the corn starch mixture.
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