The key ingredient in this dish is usually prawns - most of the time.  Since crays have been easier to get this season, I substituted the prawn heads and shells, with cray heads and shells to make the stock.











The insides of the cray heads are usually full of flavor and more often then not the heads just get tossed out.  I decided to keep a few and experiment to see it they would make a decent stock.











First thing to do is to crush them so that the flavor can escape.











Cut up some garlic and onions and have some dried squid ready.











Fry the garlic and onions till golden brown, then add in the cray heads and fry over low heat till they are really dry.











Place the contents into a pot, fill with water till the contents are just covered and simmer for about 5 min then pour thru a sieve the liquid into another pot. Repeat till you have enough.











When done, use the stock to cook up some pork ribs, pig tail and prawns.  This will add more flavor to the stock.  Remove the contents and pot aside.  Now add some soy, salt, sugar, fish sauce and any other seasoning you wish to get the flavor to agree with your taste buds.  











This dish is served with noodles.  I prefer rice vermicelli (which you have to soak over night in cold water).  











Start by placing some bean sprouts and what we call kang kong.  Not sure what the Aussie name of this vege is, but it's quite easy to get in the Asian stores.









Top with the rice vemercelli, prawns, pork and fishcake.  











Add soup and serve with fresh chillies, chilli powder and fried shallots.