Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Panipuri with Gazpacho Verde
Shuai: "I'm going to do Chinese techniques and dishes that I feel influenced me or just some of my favorite things that I have had."
Shuai: " For the first course, I'm planning on making a pani puri. That's my favorite bite in the whole entire world. There's so much punch in one single bite. When shopping for the finale, my eye is immediately caught by the scarlet red shrimp. Just glowing red, so why not, you know?"
Shuai (getting close to presentation time): "I'm going to fry some panipuri. I want their first bite to kind of be unforgettable."
Paula (sous-chef for Shuai): "I'm straining the gazpacho. Just lemon, salt. Right?"
Shuai: "Lemon and salt. Nice and tart."
Shuai (filling the panipuri): "Shrimp down first, and then salsa matcha."
Presenting to Judges
"I wanted to showcase that Chinese food can take many forms. And today we're starting off with a little pani puri with a cured scarlet red shrimp, Aji verde, salsa matcha, and then on the side, gazpacho verde."
Judges
"I think Shuai's dish just, like, flavor explosion. It was crunchy. Lovely acidity. That wonderful heat coming through."
"Gazpacho verde. Chutney had such beautiful herbal notes."
"It's so hard to balance so many things in that bite, but it comes together in a really refreshing way."
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