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Seafood Soup with dried scallops

28 Aug

With the grim weather and rising fevers, what better way to beat the blues than with a hearty, traditional Chinese soup.

This dish uses dried scallops or ‘conpoys’, which are a staple for any Chinese soup base and are well worth keeping in the store cupboard as they can last for long periods of time when stored correctly. They add a deep, rich, seafood flavour to any dish it is served in, and contain many beneficial minerals such as zinc and calcium. Dried scallops can be added  in soups, stews, stir fries and congee to enhance the flavours and give it that extra boost of flavour.

 Fresh crabs


5 oz/2-3 cups Shrimps (Shells removed)

4 Conpoys or Dried Scallops (Washed and boiled for 30 mins until softened)

2 Whisked egg whites

2 oz/ 55 g Mung bean vermicelli noodles (soaked and drained)

1 Stalk of spring onion (chopped)

600g Green crabs (Steam until cooked – 15 mins approx. then remove meat and roe)

100g white mushrooms (diced)


Dried scallops

Fish Seasoning:

1 tsp Sesame oil

1/4 tsp Ground black pepper

1/2 tbsp Corn flour

1/2 tbsp Vegetable oil


Soup Base:

1.5 litres of Superior stock

1/2 tbsp light Soy sauce

1 tsp Sesame oil

1/4 tsp Black pepper

1 tsp Salt


4 tbsp Corn flour

100ml water


Tear the dried scallops into strips and let cool.

Add the fish seasoning to the dried scallops and shrimps. Blanch in boiling water and drain.

Combine the soup base in a large saucepan. Add the scallops, mushrooms and vermicelli noodles and bring to the boil.

Add the sauce, shrimps, crab meat and roe and bring to boil.

Check seasoning and add in the egg, stirring well.

Serve hot to needy people