• Thinly slice the spring onions. Place 225 g (8 oz) prawns in a liquidiser, add the mayonnaise, horseradish, spring onions andlemon juice. Blend the mixture to a paste. Mix the remaining prawns into the paste. Add the cayenne, salt and pepper. Press the prawn mixture into individual ramekins.
• Melt the butter in a small saucepan, then pour it over the potted prawns, dividing the quantity evenly between the ramekins. Refrigerate until the butter is firm, about 30 minutes.
• Garnish the potted prawns with whole prawns, watercress, and curly endive, if liked, and serve with hot buttered toast.

Microwave Tip

• To defrost prawns, spread over a double thickness of absorbent kitchen paper. Cover with absorbent kitchen paper and cook on full power for about 3 minutes (for 450 g (1 lb).