Ingredients
3 pcs� � � � � � �Prawn
60 gm� � � � � �Hasselback Potato
10 gm� � � � � �Cherry Tomato
1 pc� � � � � � � Lemon
30 gm� � � � � �Red Bell Pepper
30 gm� � � � � � Yellow Bell Pepper 30 gm French Beans 40 ml Cream Sauce
5 gm� � � � � � �Salt
3gm� � � � � � � White Pepper Powder
15ml� � � � � � � Worcestershire Sauce
4gm� � � � � � � �Dijon Mustard
3ml� � � � � � � � Lemon Juice
3 gm� � � � � � � Crushed Black Pepper 30 ml Olive oil
4 tsp� � � � � � � �Ratatouille (Eggplant, Zucchini, Peppers, Onion, Tomato� � � � � � � � � � � � � � � Sauce, herbs, seasoning)
4pcs� � � � � � � �Garlic Toast, slices
Gremolata� � � �(Chopped parsley and garlic, grated lemon zest, and toss all� � � � � � � � � � � � together in a bowl)
1 tsp� � � � � � � �Fine chopped parsley leaves
1 Grated� � � � � Lemon Zest
1.5 tsp� � � � � � Garlic cloves, crushed and minced
Methods
- Cut potato into slices with splitting it from the middle of potato.
- Season with salt, pepper, thyme and olive oil then bake till fully done.
- Wash and cut prawn without removing the shell.
- Season with salt, pepper, Worcestershire sauce, Dijon mustard, lemon juice and grill till done.
- Saut� red and yellow bell pepper, and green beans.
- Toss or bake cherry tomato.
- Place garlic bread and ratatouille in the middle of the plate, Take cooked prawn and put on the centre of the plate by adjusting and holding all prawn properly.
- Put potato on the side and top with cream sauce and put cherry tomato and lemon. Sprinkle Gramolata on top of all prawns.
- Place saut�ed vegetable on the other side, and serve hot
