Hand-Beaten Shrimp Paste (Shǒu Dǎ Xiā Huá)

Instructions

1. 1Chill shrimp and a stainless steel bowl in freezer for 10 minutes. Cold temperature prevents protein breakdown during pounding.

   提前预冷

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾仁呈淡粉色、略显僵硬；碗壁摸起来刺骨冰凉。Shrimp look pale pink and slightly stiff; bowl feels icy to touch.

   You know it's right when: 碗外壁凝结水珠，但无霜层。Bowl surface beads condensation but no frost forms.

2. 2Place chilled shrimp in the cold bowl. Using the flat side of a cleaver or heavy knife, begin pounding rhythmically—lift high, strike firmly, fold shrimp over, repeat.

   刀背捶打

   🔍 Look for 5–7 分钟 · 5–7 minutes

   Visual: 2分钟后虾呈粗颗粒状，继续捶打渐转油亮、粘手。Shrimp break into coarse pulp after 2 minutes, then gradually turn glossy and sticky.

   You know it's right when: 虾泥粘刀，并能从碗壁整片剥离。Paste clings to knife and pulls away cleanly from bowl sides.

3. 3Add salt, Shaoxing wine, and white pepper. Continue pounding another 2 minutes until mixture is elastic and stringy when stretched between fingers.

   加料续捶

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 虾泥泛光、成团不塌，指间拉出细韧长丝。Mixture glistens, holds shape when scooped, and forms thin strands when pinched.

   You know it's right when: 无颗粒感；触感冰凉、富有回弹。No graininess remains; paste feels cool and springy.

4. 4Cover tightly and refrigerate 20 minutes. This firms the paste and improves cohesion for hot pot cooking.

   冷藏定型

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 表面哑光微绷，无渗水或湿黏。Surface looks matte and slightly taut, not wet or weeping.

   You know it's right when: 勺取时形状完整、不塌陷。Paste holds clean scoop without sagging.

5. 5Using two spoons or a damp hand, shape into 2-cm ovals. Drop gently into simmering hot pot broth—do not stir. Cook 1.5–2 minutes until opaque and buoyant.

   轻放勿搅

   🔍 Look for Medium-high 1.5–2 分钟 · 1.5–2 minutes

   Visual: 虾丸整体呈均匀淡粉白色，稳稳浮于汤面。Shrimp balls turn uniformly pale pink-white and float steadily.

   You know it's right when: 中心无灰白半透明；边缘微微卷起。No gray translucency remains at center; edges curl slightly.