Step 1

1 Combine 4 cups of water and the salt in a pot over high heat

Step 2

2 Fill a bowl with water and ice cubes

Step 3

3 Once the salted water comes to a rolling boil, add the shrimp

Step 4

4 Cook for no more than 3 minutes; the shrimp will be barely opaque

Step 5

5 Use a Chinese skimmer or wide slotted spoon to transfer them to the ice-water bath

Step 6

6 Cool and drain

Step 7

7 Combine the butter, anchovy paste, mace, nutmeg, lemon zest and cayenne pepper in a medium saucepan over medium-low heat, stirring until the butter has melted

Step 8

8 Add the cooked prawns and stir to coat; cook for no more than 3 minutes, then divide the coated prawns (but not the sauce; leave it in the pan) evenly among the ramekins

Step 9

9 Refrigerate for 1 hour

Step 10

10 Once the prawns have chilled, reheat the sauce over medium-low heat (so it’s pourable)

Step 11

11 Divide among the ramekins; you should be able to completely cover the prawns in each one

Step 12

12 Cover with plastic wrap and refrigerate for at least 2 days before serving

Step 13

13 VARIATIONS: In testing, we found that a step can be saved if you saute the shrimp in the sauce rather than boil them first

Step 14

14 American palates not used to the charms of potted prawns might like this dish served warm rather than chilled