Carefully invert the mousse moulds onto serving plates (they are delicate).
Spoon a little sauce over each mousse. Arrange 2 prawns on each plate.
Chives, finely chopped
Garnish and serve.
You can add the prawn heads to the shells, but be careful. The prawn heads contain a lot of flavour and this can overwhelm the sauce. Try adding just one or two heads to the frying step to boost flavour.