Tournament of Champions ™

In this challenge, the randomizer selected the following conditions that had to be met by each chef:

Protein: Tiger prawns 

Produce: Purple napa cabbage 

Equipment: Tortilla press 

Style: Date night dinner 

Wild card: Soybean curls

Voiceover: "This is gunpowder prawns in a laksa broth. Some of the heads and shells became the basis of the broth. The broth was fortified with a little coconut milk and a gunpowder masala. The hydrated soy curls were also used to provide body to the broth. Some purple napa cabbage was grilled. Lastly, the tortilla press was utilized to butterfly the prawns and provide a uniform shape for griddling. In terms of a date night dinner, the chef said: 'I just want things to be as pretty as possible.'" 

Aarti Sequeira: "Think about making laksa. Laksa is a Singaporean Malaysian soup with lots of chili and curry powder. Usually has noodles and seafood in it. First thing I'm going to tackle are these soybean curls. If I rehydrate them, I can see what they're made of." 

Aarti Sequeira: "Laksa is nothing without the broth. The shells and the heads have a ton of flavor. If I saute them in Thai red curry paste and some vadouvan, which is a curry powder, I'll get a beautiful baseline of flavor and let the whole thing cook." 

Aarti Sequeira: "The soybean curls have this earthy nuttiness. My plan is to use the soybean curls in gunpowder masala, which is usually made with lentils, to give you that nuttiness. I'll put a little in the soup just to keep it cohesive." 

Aarti Sequeira: "I need to use this tortilla press on these tiger prawns. My plan is to flatten them so that they cook nice and evenly." 

Aarti Sequeira: "I grab the napa cabbage and get it on the grill. I want to use it a couple of different ways to showcase that charred flavor, and I want to use it fresh as a salad." 

Aarti Sequeira: "I pour a little bit of that broth into each bowl. Perch one of those beautiful fried shrimp heads into each bowl. A little salad, lay the shrimp on the side of the bowl. A little bit of purple napa cabbage, a little bit of dill on top."