Ingredients:

1kg Prawns (either green prawns with shells or cooked)
2 Strips Lemon Peel
6 Lemon Leaves
Salt or Soy Sauce (To Taste)
500g Fish head & Bones
6 Cups Water
1 Chilli (Seeded & Chopped) [Optional]
2 Tablespoons Parsley (Chopped)

Method:

1. Peel and de-vein the prawns (if prawns a big chop into smaller pieces).
2. Place the prawn heads and shells into a saucepan with the fish heads and bones.
3. Also place the lemon peel and chilli and pour the water into the saucepan.
4. Tear up the lemon leaves roughly and add them to the saucepan.
5. Bring the saucepan to the boil and simmer for about 10 minutes.
6. Stain off broth into a pot.
7. If using cooked prawns add to broth just before serving.
8. If using green prawns add to broth about five minutes before serving and cook till tender.
9. Season with salt OR soy sauce to taste.
10. If desired, sliced mushrooms, tomatoes, cabbage OR spring onions may be added to the broth.