Step 1: Rinse & Dry
Rinse chilled prawns to remove residue or defrost frozen prawns. Pat dry thoroughly with kitchen paper.

Tip: Keep the prawns as dry as possible to achieve the ideal texture.

步骤 1：清洗并擦干
清洗冰鲜虾仁去除粘液（或解冻冷冻虾仁），用厨房纸充分擦干表面水分。

提示：虾仁越干越好，口感越Q弹。

Step 2: Chop & Mince
Finely chop and mince prawns into a paste, leaving small chunks for texture. Use the back of a knife for extra elasticity.

Tip: A slightly chunky paste gives a springy bite.

步骤 2：切碎并剁泥
将虾仁切碎后剁成泥，保留少量颗粒。用刀背剁压增加弹性。

提示：保留颗粒感让口感更有层次。

Step 3: Season & Mix
Add sugar, salt, black/white pepper, cornflour, and Shaoxing wine (or brandy) to the paste.

Tip: Stir in one direction for even seasoning and better binding.

步骤 3：调味并混合
将虾泥放入碗中，加入糖、盐、黑/白胡椒粉、淀粉和黄酒（或白兰地）。

提示：顺时针或逆时针搅拌，保证调味均匀、易成型。

Step 4: Mix & Slap
Mix thoroughly in one direction. Optionally, lift and slap the paste into the bowl for elasticity.

Tip: Slapping enhances the springy texture.

步骤 4：搅拌与摔打
沿同一方向搅拌均匀，必要时将虾泥提起摔回碗中数次增强弹性。

提示：摔打动作能让虾滑更弹牙。

Step 5: Shape & Cook
Scoop paste into a ball using a spoon and slide it into boiling water.

Tip: Use chopsticks or another spoon to form perfect balls.

步骤 5：整形并煮熟
用勺子舀起虾泥，配合筷子或另一只勺子整形成球状，放入沸水中。

提示：轻轻刮入热水，确保形状圆润。

Step 6: Simmer & Serve
Once prawn balls float, simmer briefly, then serve.

Tip: Test the centre of the first ball for doneness and be cautious of the heat.

步骤 6：浮起并上桌
虾滑浮起后再煮一会儿即可捞出食用。

提示：先尝一个，确认中心熟透，注意防烫。