Wednesday, September 17, 2008


Conpoy or dried scallop 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 in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.

Depending on production method, conpoy can made from cooked or uncooked scallops, with the former allowing enhancement and manipulation of the products final taste.


''Conpoy'' is a loanword from the pronunciation of ''konpui'' , which literally means "dried shell".

When used for cuisines and sliced up for cooking, it is generally referred to as


In Hong Kong, conpoy from two types of scallops are common. Conpoy made from ''Atrina pectinata'' or ''kongyiu'' , a freshwater scallop from mainland China, is small and milder in taste. ''Pationopecten yessoensis'' or ''sinpui'' , a sea scallop imported from Japan , produces a conpoy that is stronger and richer in taste.

Like many dried foods, conpoy was originally made as a way to preserve seafood in times of excess. In more recent times its use in cuisine has been elevated to gourmet status. 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.


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