Prawn cocktail

The prawn cocktail is a classic for big celebrations. Whenever there is a celebration and we have 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 plate for serving time. 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 ramekins from Revol that look beautiful on any table.

Revol porcelain ramekins and Revol character porcelain plate

Ingredients

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

for the sauce

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

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

Elaboration

Preparation of the sauce

1. Prepare the sauce by mixing the mayonnaise with the ketchup, the Tabasco and the Perrins sauce.
2. Let's stir 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.

preparation of the cocktail

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 them in half, lengthwise. With a very sharp knife we ​​cut one of the halves in juliana, 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 bodies of the prawns into 1/2 cm pieces and reserve.
4. We also cut the mango into small cubes and the crab sticks into thin strips.
5. We put all the ingredients in a large container and add a couple of tablespoons of the sauce. We remove until integrated. We tested the point of flavor and seasoned if necessary.
6. We 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 with lemon wedges and a bowl of sauce in case someone wants to serve more.

Revol porcelain ramekins and Revol character porcelain plate

Author of the recipe: Carmen de Tia Alia