Who's Online9 visitors online now0 guests, 9 bots, 0 members
Dried Scallops (Sheung Wan)
Dried scallop is also known as Conpoy. There are two types of scallops that are commonly used in the Chinese Cuisine.One is made of a freshwater scallop from China which is small and milder in taste and the other is a sea scallop from Japan which is stronger and richer in taste. Dried scallop is produced by cooking raw scallops and then sun-dried. Dried scallop has a strong and distinctive flavor and often used in sauces, stews and rice congee. A sauce known as “XO Sauce” is able in the marketplace (especially from Asian Grocery Supermarket/Store). It is used for stir-fried seafood and vegetables.