Production Process
Cooking Suggestion
Store Temperature
- Selecting high-quality ingredients: To make prawn balls, it is important to choose fresh and highquality shrimp to ensure a delicious taste.
- Shelling and deveining: Fresh prawn are first shelled, and the meat is extracted. This step ensures that only the prawn meat is used, without any shells or other parts.
- Pounding the prawn paste: The prawn meat is placed on a chopping board and pounded with the back of a knife or a rolling pin to create a smooth prawn paste. This step helps to improve the texture and binding properties of the prawn meat.
- Beating to enhance elasticity: The pounded prawn paste is further beaten and stirred to improve its stickiness and elasticity.
- Hand-rolling into balls: The prawn paste is rolled into small ball shapes by hand. This step requires manual squeezing and rolling to ensure that the prawn balls have a consistent shape.
- Slow-cooking over low heat: The formed prawn balls are placed in a pot and cooked over low heat. This gentle cooking method helps maintainthe tender and smooth texture of the prawn balls while ensuring they are fully cooked.
Through these steps, a delicate Chaoshan prawn ball is created. It is not only a specialty snack for the local people but also loved by visitors from other regions and overseas Chinese.
