Dried Scallops (Sheung Wan)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
Loading ... Loading ...
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.
This entry was posted in Ingredients - Pantry. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>