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

Product Information

First, you start with rehydrating the dried scallops. As you soak the dried scallops in water, it releases its flavours into it. It’s absolutely important to reserve the flavoured water to give your congee a flavour boost. Refrigerate them in an airtight container, and they can last a good 4 to 5 months without the color fading. You can also freeze them for longer storage. Shredded dried scallops HOW TO USE Sometimes, a little rice wine is added to soaking/steaming water (and I added just a little splash to the ones you see steaming above). You can also use abalone sauce or scallop sauce in place of dried scallops. Vegan Alternatives Dried Shiitake Mushrooms

A salted and fermented small Korean shrimp usually stored in liquid (so not dried) and with the shell on, saeu-jeot is a decent replacement for conpoy. Kapi 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. Scallops, known for their delicate flavor and tender texture, are a true delight for seafood lovers. While fresh scallops are readily available, dried scallops bring a unique intensity and depth of flavor to any dish. However, many home chefs are hesitant to cook with dried scallops due to their unfamiliarity. Fear not! In this guide, we’ll walk you through the steps of cooking dried scallops to perfection. 1. Choosing the Right Dried Scallops It’s essential to consider the flavors that will pair well with dried scallops. Here are a few suggestions: You can also use the Thai version of shrimp paste (kapi) but don't use too much as the flavor is strong. Clam JuiceTop it off with some XO Sauce flavor explosion and you’re set. Everyone can enjoy it in the comfort of their own home, celebration or not! Why this recipe works Soak Before CookingBefore cooking with dried scallops, it is important to soak them in water for at least 30 minutes. This will help to rehydrate them and make them more tender. Conpoy keep remarkably well… after all, drying has been a means of preserving food for thousands of years now. You can actually keep them in any cool, dark place, such as a cupboard, especially the drier ones, but I keep mine in the refrigerator. Braising: Add the rehydrated scallops to a flavorful sauce or broth. Simmer them over low heat for 45-60 minutes until they become tender and infused with the surrounding flavors.

Conpoy can be added as is to soups and long-cooked ‘wet’ dishes like stews or casseroles but, for most other uses, they need to be first softened by soaking.

Final Thoughts

Kelp is a seaweed that is used to make Japanese dashi and Korean broth. Not only is it vegan, it is positively cheap compared to dried scallop! In the West, porridge is made with oats but in Asian countries, porridge is almost always made with rice (and maybe some other grains.) There is more than 1 type of rice porridge, such as Taiwanese porridge and Cantonese congee. Everyone has a few comfort dishes deep down. Seafood congee is that kind of dish for me. It’s not the easiest thing to make. But it is so soothing and nice, that I miss it if I don’t have it at least once a week. If you're only worried about taste and not mouthfeel (e.g. in soups), clam juice is a viable replacement for dried scallops. Anchovies/ Anchovy Paste