Eleanor Nakama-Mitsunaga
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Dried seafood such as fish, shrimp, squid, abalone, oysters and scallops are staples in Chinese cuisine, often preferred over fresh because of their concentrated flavor and rich essence.
The precious items symbolize good luck and good things and are popular at New Year's and other special occasions They can be the highlight of a dish or added in small quantities to boost flavor.
The basics: Dried oysters and scallops are essentially sun-dried, although a form of cooked-then-dried oysters is produced in Korea and Japan. Scallops are soaked in brine first, then dried. Dried shellfish originated as a form of preservation but are now an essential ingredient in themselves.
The Chinese aren't very fond of raw shellfish and prefer the dried version for convenience and versatility. Dried shellfish also are used medicinally and often are sold in Chinese herbal shops.
Selecting: The many grades and categories of dried oysters and scallops are generally dictated by size. In the case of scallops, value is also determined by whether they are whole or in pieces. Often, the largest, most valuable grades aren't even displayed in stores and must be requested.
Storing: Dried seafood should keep indefinitely if kept in a cool, dry area. A tightly sealed glass jar is the preferred container, but plastic also may be used.
Use: Dried oysters and scallops must be soaked in warm water for several hours before use. They also can be steamed in water and Shaoxing wine for about 30 minutes until softened. Retain the soaking liquid and use it in the dish.
Oysters can be chopped or scallops can be shredded for stews, hot pots and soups. Simple dishes of stir-fried dried scallops and lettuce or dried oysters and fine black seaweed are popular recipes. Of course, dried scallops are most commonly found in scallop soup and dried oysters in jai.
Where to buy: Chinatown has the widest selection. These are luxury items and can cost a pretty penny. Prices for dried oysters will run about $10 to $20 a pound while scallops are $30 to $70 a pound.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
