This dish is best cooked in a Chinese clay pot (also called a sand pot), but if you don't have one, use a cast iron pot, either plain or enamelled. Make the shrimp stock. Cut off the heads from ...

I cook the ingredients in a stove-to-table Chinese clay pot (also called a sand pot) or another earthenware pot, which makes for a rustic presentation. Enamelled cast-iron pots, such as those by ...