說蝦是請客常用海鮮，相信沒人反對。
向中式廚藝總監了解怎樣煮虎蝦，原來蝦材不宜置室溫？如何在傳統粵菜加入無窮新意？龍蝦賣相夠紅夠霸氣，祥仔和鼎爺一試「欖菜辣子爆龍蝦」，感受味蕾刺激。
蝦，也有較貼地做法，如飲茶的蝦餃，祥仔前往仍然保留傳統的茶樓，沖茶、拎點心自己一手包辦，別具風味。他亦向雲吞麵名店師傅請教包雲吞，其實甚考功夫！
另外，保哥用全蛋麵炸出「金巢」，放進帶子、大蝦、龍躉肉，湊成「金巢海中寶」。
I believe no one would object to the fact that shrimp is a commonly used seafood for entertaining guests.
Learn from the Chinese Culinary Director how to cook tiger prawns. It turns out that prawns should not be kept at room temperature? How to add endless new ideas to traditional Cantonese cuisine? The lobster looks so popular and domineering that Xiangzi and Dingye tried the "Potato-fried Lobster with Olive Vegetables and Spicy" to stimulate their taste buds.
There are also more local ways to prepare shrimp, such as shrimp dumplings for drinking tea. Xiangzi went to a teahouse that still retains the tradition and made tea and snacks by himself, which has a unique flavor. He also asked the master of a famous wonton noodle shop for advice on making wontons, which actually tested his kung fu!
In addition, Brother Bao fried the "Golden Nest" out of whole egg noodles, and added scallops, prawns, and dragon meat to make the "Golden Nest Treasure of the Sea".
