Bring stock to boil & add carrots & onions. Simmer for 30 min. Remove skin & shred ginger. Add to soup. Shell & devein prawns. Rinse thoroughly & set aside. Cut fish cake into cubes. Add olive oil & lightly pan-fry fish cakes to bring out the fragrance. When ready to eat, add pawns, seaweed & salt to soup & bring to boil. Quickly lower fire when prawns turn pink. Add pepper, sesame oil & pour onto rice with fish cake. Add parsley & serve piping hot.