for shrimp
1 lbs extra large shrimp with shells
4 C water
1 Tbs sugar
2 tsp kosher salt
1 whole cilantro plant (leaves, stems and root), I subbed a whole 'bunch' of stems only
1″ knob of ginger sliced thin
1 Serrano chili
lime peel
1/2 C sake (I subbed Chinese cooking sherry)

for cocktail sauce
1 small tomato cut into 1/4″ cubes
1/2 C stewed tomato puree (tomato sauce in the US)
2 Tbs Thai sweet chili sauce
1 tsp fish sauce
1 Tbs freshly squeezed lime juice
1 tsp wasabi ( I subbed minced cilantro)