Fish & seafood · Dried seafood

Dried scallops (conpoy)

Sun-dried scallop adductor muscles (conpoy): amber discs of intense, sweet sea flavour for XO sauce, congee and soups.

Also called: conpoy, dried scallop, gan bei, yao chu, kaibashira (dried), hotate kaibashira

Around the world: 干贝, 瑤柱 (zh) · 干し貝柱 (ja)

What it is

The round adductor muscle of scallops, cooked and dried until hard, amber and translucent. Known as conpoy or gan bei in Chinese cooking, they are prized in Cantonese banquet food. They are soaked or steamed before use, then shredded into fine threads. Larger, whole, unbroken scallops cost more; broken pieces are fine for sauces and congee.

How it’s used

Shredded and fried in oil for XO sauce
Simmered in congee, soups and braised winter melon
Steamed with egg white or stir-fried with vegetables
Added to sticky-rice fillings for zongzi and lo mai gai

Characteristics

Taste: Deeply savoury and sweet, like concentrated scallop, with a gentle briny edge.
Texture: Rock-hard when dry; soaked and steamed, it pulls apart into soft, chewy threads.
Appearance: Golden to amber cylinders 1–3 cm across, slightly translucent.
When cooked: Swells and softens after a 1–2 hour soak or 20–30 minutes' steaming; the soaking liquid is full of flavour and is used too.
Sold as: dried
Cooking uses: Commonly cooked, Mainly a seasoning
Common in: Cantonese, Chinese, Hong Kong, Japanese

Storage

Cool, dry and dark. Keep in an airtight jar in a cool, dark cupboard for several months, or in the fridge or freezer for a year. Discard if they smell rancid or show mould.

Diet, allergens and safety

Contains Molluscs.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains molluscs (allergen).

Nutrition per 100 g

Energy: 290 kcal
Protein: 62.82 g
Carbohydrate: 0 g
Fat: 2.37 g
Fibre: 0 g
Sugars: 0 g

USDA FoodData Central: Fish, cod, Atlantic, dried and salted (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Dried shrimp — Use about two-thirds the weight; the flavour is sharper and less sweet.
Oyster sauce — For savouriness only; you lose the threads and texture.