Scalding is a typical cooking method in Cantonese Cuisine which focus on preserving the natural flavor of the food. Scalding may be the simplest way to cook while its main skill is cooking food by boiled water or soup. But actually, scalding needs some little tricks. Boiled Prawns is a famous dish in Cantonese Cuisine. Put fresh prawns into boiling water, cooking with minced garlic, sliced ginger, salt and Chinese wine. Garlic, ginger and salt will remove the fishy smell of the prawns while salt and wine will make it more bouncy, fresh and colorful.