Melt 200g (7oz) of the butter in a saucepan with the spices, lemon zest and some black pepper over a low heat. Remove from the heat to cool for 5 minutes. Stir in the prawns then divide between six ramekins. Press down.
Melt the remaining butter in a pan over a low heat. Remove from the heat and scoop away any milk solids. Spoon the clarified butter over the prawns. Cover with clingfilm and chill for 1 hour 30 minutes until set.
To make the Melba toast, heat the grill to a medium heat. Toast the bread then remove the crusts. Run a knife through the middle of each slice to make two wafer-thin slices. Cut the toast into triangles, then return to the grill for 3 minutes until lightly golden and curled.
Remove the potted prawns from the fridge 15 minutes before serving, to come to room temperature. Serve with the toast, rocket leaves and lemon.
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