Gremolata Hasselback Prawn

Posted On December 10, 2017


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



  • 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. 
  • Sauté 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 sautéed vegetable on the other side, and serve hot