Grilled Tiger prawn with parsley infused oil & coarse black pepper
Grilled Tiger prawn with parsley infused oil & coarse black pepper
by Humiliated-Guava729
5 Comments
dolche93
They look good. The cook on the prawns is appetizing.
Are they sitting in a pool of oil, though? Wouldn’t that be unpleasant to eat, texture wise? That and getting oil all over your lips as you eat.
Lemon slices on a dish are something I’m not sure about. On one hand the slices look nice. On the other, how am I supposed to squeeze it over the dish? It’s going to fold before I can actually squeeze any juice out and make a mess over my fingers.
A second to wipe the edge of the plate for the black dots and the liquid I can see would have been nice.
Total-Wrangler5006
I’m sure these were delicious, just wondering if there was another way to present them. Some suggestions:
1. Darker plate color creates some contrast of colors. 2. Bigger plate would give you more room to be creative with your prawn placement. 3. Odd numbers help give dynamic balance. 4. Lose the lemon slices. 5. Add something green (charred scallion, dill flowers, etc.)
I love the simplicity of this dish and I bet it’s was delicious. Just my two cents on how to improve the plating.
WhatsTheGoalieDoing
How has this been upvoted.
Grand-Television6187
This is cool, i’d describe it as a cool looking dish!
To make it feel more elegant, i suggest you strip off the shell from the tails of the tiger prawns, and make a lemon-velouté (or similar lemon-sauce) with parsley-infused oil sprinkled into the sauce.
Agitate the sauce based on your desire of done-ness. I sincerely hope you make another attempt at this, i’d eat this at any restaurant though, good work!
SkillNo4559
It’s too cluttered.
Use a bigger plate, and one without such a large rim.
3 instead of 4 shrimps, always plate in odd numbers. Perhaps try fanning them out for visual interest. If you’re going to stick with 4, then it needs to be about symmetry.
I’d also fry the shrimp heads and place them perpendicular to the bodies for some height.
The oil drops can be more sporadic, and placed around the shrimp, but the green/orange color palette work well together since they’re complementary colors.
If you’re going to use a lime/lemon, I’d also plate in 3 vs 2 and cut them smaller and thinner, while twisting them for visual interest.
5 Comments
They look good. The cook on the prawns is appetizing.
Are they sitting in a pool of oil, though? Wouldn’t that be unpleasant to eat, texture wise? That and getting oil all over your lips as you eat.
Lemon slices on a dish are something I’m not sure about. On one hand the slices look nice. On the other, how am I supposed to squeeze it over the dish? It’s going to fold before I can actually squeeze any juice out and make a mess over my fingers.
A second to wipe the edge of the plate for the black dots and the liquid I can see would have been nice.
I’m sure these were delicious, just wondering if there was another way to present them. Some suggestions:
1. Darker plate color creates some contrast of colors.
2. Bigger plate would give you more room to be creative with your prawn placement.
3. Odd numbers help give dynamic balance.
4. Lose the lemon slices.
5. Add something green (charred scallion, dill flowers, etc.)
I love the simplicity of this dish and I bet it’s was delicious. Just my two cents on how to improve the plating.
How has this been upvoted.
This is cool, i’d describe it as a cool looking dish!
To make it feel more elegant, i suggest you strip off the shell from the tails of the tiger prawns, and make a lemon-velouté (or similar lemon-sauce) with parsley-infused oil sprinkled into the sauce.
Agitate the sauce based on your desire of done-ness. I sincerely hope you make another attempt at this, i’d eat this at any restaurant though, good work!
It’s too cluttered.
Use a bigger plate, and one without such a large rim.
3 instead of 4 shrimps, always plate in odd numbers. Perhaps try fanning them out for visual interest. If you’re going to stick with 4, then it needs to be about symmetry.
I’d also fry the shrimp heads and place them perpendicular to the bodies for some height.
The oil drops can be more sporadic, and placed around the shrimp, but the green/orange color palette work well together since they’re complementary colors.
If you’re going to use a lime/lemon, I’d also plate in 3 vs 2 and cut them smaller and thinner, while twisting them for visual interest.