What is so captivating about the MasterChef Mystery Box Challenge?

We don’t know what’s inside and that adds to the suspense before the show. Every contestant gets the same ingredients, yet each resulting dish is absolutely unique. That accumulates the suspense throughout the entire show, until you finally see the complete dish presented to the judges.

At the press event of MasterChef Asia last week, I was extremely impressed by how quick-thinking and skillful the three Singapore contestants were during the 30-minute live cook-off. I am equally intrigued by their stories; how each of them made sacrifices and strive to pursue their dreams in MasterChef Asia. To conceptualize their dish immediately after opening their boxes, to entertain the judges and audience at the same time, and to whip out three different gourmet dishes, filling the room with aroma that makes you hungry. They were so focused in channeling their passion and creativity to create those sumptuous delicacies.

There’s Leong, a lawyer who part-times as a bartender; he came up with Butter-Poached Prawns, Pickled Daikons with Lime-Coconut Cream. Lennard, an engineer with a dream to own a sandwich shop, made amazing Prawn Tacos (Coconut flatbread, sautéed prawns and pineapples, with shrimp mayonnaise and pickled vegetables). And Sandrian, a Thai-Chinese home maker with such unique knowledge on spices from her background, whipped up something very close to her heart: Coconut Ginger Prawns with Prawn Omelette served on Pineapple Salsa and Pickled Daikons.

So, What Was Their Mystery Box Then?

Their Mystery Box ingredients were:

• 6 Large Prawns With Shells
• 1 Bunch Of Fresh Coriander/Chinese Parsley
• 1 Piece of Old Ginger
• 1 Can Of Coconut Milk
• 1 Pineapple
• 2 Daikons
• Cereal

Getting fired up as I watched them in action, the first dish that comes to mind when I saw the ingredients was Steamed Prawns in Chinese Rice Wine. I would use the prawns, Chinese parsley and the old ginger. It’s a very simple and easy dish that could be done within 30minutes with minimal fuss. Something that a schedule-packed working mum like myself can comfortably manage in my “Getting The Dinner Ready” by 7pm challenge!

How To Prepare Steamed Prawns in Chinese Rice Wine

Place the prawns whole (without removing the shells) in a large plate, pour a large cup of Chinese rice wine to just cover the prawns nicely, and then sprinkle some sliced ginger strips and wolfberries (or goji berries) into the dish. Add a dash of sugar, dash of light soya sauce, and some pepper.

Now, to add a twist, the additional ingredient that is not in the mystery box which I would like to use is bird nests. I would place about 8gm of soaked and loosen raw bird nests into the wine and prawn mixture, and steam the dish for about 5 to 8 minutes. Some finely chopped Chinese parsley would be used for garnishing on the steamed prawns when done.

Besides double boiling, steaming is an alternative way for cooking bird nests and this method allows the nests to absorb the sweetness of the wine and goji, as well as the saltiness of the prawns, which would blend well with its natural eggy taste when cooked. The steamed bird nests would be removed from the wine broth and served separately from the steamed prawns.

I can’t wait to try it out and show you guys! This will be such an exquisite dish.

Visit King of Nests page to find out more about bird nests and Ying Yih’s work.

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