今集進行東南亞菜式分組比試！
三姐先傳授處理鮮蝦的技巧，再協助俊彥炮製「泰式大頭蝦柚子沙律」。看俊彥出動私房秘技，防止蝦膏在烹煮過程中漏走；鼎爺特別叮囑炸蝦頭前要先剪走蝦眼，有何作用？
鼎爺即席製作泰式炒粿條的標誌蛋網後，輔助煒哥烹煮「越式煎餅」。豬頸肉、蝦仁、帶子等豐富餡料包含在煎餅內，再配上九層塔、香葉、鵝蒂同吃！煒哥製作粉漿時加入甚麼材料令成品呈金黃色？
哪道菜式的味道與口感層次得到一致讚賞？
This episode features a Southeast Asian cuisine competition! Third Sister first teaches techniques for handling fresh shrimp, then assists Junyan in preparing "Thai-style Giant Prawn and Pomelo Salad." Junyan uses his secret techniques to prevent the shrimp roe from leaking out during cooking; Ding Ye specifically instructs that the shrimp eyes be removed before frying the shrimp heads—what's the purpose? Ding Ye then improvises the signature egg net for Thai fried kway teow before helping Wei Ge cook "Vietnamese Pancakes." The pancakes are filled with a rich variety of ingredients, including pork neck, shrimp, and scallops, and are served with basil, bay leaves, and goose feet! What ingredient does Wei Ge add to the batter to give the finished product a golden-yellow color? Which dish received unanimous praise for its flavor and texture?
