Ingredients: Serves 3-4 persons
300g Shrimp Noodle or Egg Noodle
35g Dried Scallops
200-250g Chicken broth
100g Bean sprouts
2 stalk Spring onion ~ cut to 2″ length
3 tbsp Kikkomann light soy sauce
1/2 tsp Salt
2 slices Ginger
Method:
- Soak dried scallops in hot water for 2 hours and tear dried scallops in pieces. Keep the scallops water.
- Put the shrimp noodle into cold water for 2 minutes and boil it for about 3 minutes until shrimp noodle loosen. Drain with cold water and set aside.
- Heat wok, add some oil then fry the ginger until fragrant and remove ginger.
- Add the dried scallops, fry till aromatic~add bean sprouts and shrimp noodle ~ stir fry well.
- Then add in the scallops water and chicken broth, mix well (lower heat to medium) and add light soy sauce, salt. Test the noodle, if it is not soft enough, add a little more chicken broth.
- Lastly add spring onion and some pepper.
- Serve fried noodle with some green or red chillies.
- Enjoy!
Conpoy or dried scallop（干贝） is 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 innucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.
Conpoy is produced by cooking raw scallops and then drying them. Proper execution of these two steps as well as the freshness of the original raw product is essential to the quality of the final dried product.