Prawn cocktail is a classic of great celebrations. Whenever there is a celebration and we put together an extensive menu, it is good to start with a light and fresh dish like this one. That also has its advantages for those of us who are in charge of cooking, because it is very easy to prepare and can be done two or three hours in advance . So we can dedicate ourselves to
other necessities.

Our version allows you to mix all the ingredients, store them in the fridge and leave the plating for the moment of serving. As you can see, we have given a slight twist to the classic recipe, especially in the presentation. We say goodbye to the traditional crystal glasses and welcome these delicious Revol ramekins that look beautiful on any table.

Revol porcelain ramekins and Revol character porcelain plate


  • 1/2 head of lettuce
  • 1/2 onion
  • 1/2 mango
  • 6 crab sticks
  • 200 g of cooked prawns
  • Salt
  • ground black pepper
  • lumpfish roe
  • 1 lemon

for the sauce

  • 100ml mayonnaise
  • 20 ml of ketchup
  • 2-3 drops of Tabasco sauce
  • 5ml Perrins sauce

Revol porcelain ramekins, Revol character porcelain plate, Revol NO.W bowl and Pallarès kitchen knife


Preparation of the sauce

  1. We prepare the sauce by mixing the mayonnaise with the ketchup, the Tabasco and the Perrins sauce.
  2. Let's check well so that all the ingredients are integrated and reserve.
  3. We can give an extra touch by adding a little cognac, but we leave this to your choice.

cocktail preparation

  1. Peel the onion, cut it in half and chop one of them into brunoise, that is, into small squares. This is the most complicated part of the recipe, but with a good sharp knife it is effortless.
  2. We remove the outer leaves of the lettuce heart, which are the ugliest, and cut in half, lengthwise. With a sharp knife , cut one of the halves julienned, that is, into thin strips. We booked.
  3. Peel the prawns, leaving the tail on eight of them that we reserve because we will use them to decorate. We save the heads and skins for a seafood broth, for example. Chop the prawn bodies into 1/2 cm pieces and set aside.
  4. We also cut the mango into small cubes and the crab sticks into thin strips.
  5. Put all the ingredients in a large container and add a couple of tablespoons of the sauce. Remove until integrated. We taste the point of flavor and season if necessary.
  6. Fill four ramekins with the cocktail. Decorate each one with lumpfish roe (optional) and a couple of whole prawns. Sprinkle with a little pepper.
  7. We serve immediately accompanied by lemon wedges and a bowl with sauce in case someone wants to help themselves to more.

Revol porcelain ramekins and Revol character porcelain plate

Recipe author: Carmen de Tia Alia

Claudia Ferrer

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