Prawn mee

This is my mom's recipe which I've altered slightly but the basics are still the same. It really brings me back to my childhood!

Ingredients (feeds 2)
1 packet of medium sized prawns (approx 300-400g, I counted about 10 prawns in the packet)
1.5 litres pork bone stock (I used leftover bak ku teh soup from last night )
5 - 6 dried chilli
2 tbsp dried shrimp
1 large onions, or 3 shallots, roughly chopped
2 cloves garlic, smashed
1 bunch cai xin
1 tbsp cooking oil
1 packet of fishballs
2 fishcake, sliced (optional)
200g lean pork, sliced thinly (optional)
2 portions of cooked noodles (yellow mee, kway teow, whatever u prefer)

Method
1) Peel the prawns and set aside the heads and shells. Devein the prawns and set aside.
2) Heat up a pot and oil, and fry the onions or shallots until slightly brown. Add the prawn heads and shells and stir fry until fragrant and the shells and heads are pink. Add the garlic and briefly stir fry.
3) Add the dried chilli and shrimp and briefly fry.
4) Pour in the stock and bring to a boil. Skim off the scum. Turn down the head to medium. Cover and simmer for 1/2 hour.
5) Prepare the noodles according to the packet's instructions and place the drained noodles into 2 bowls.
6) Strain the stock. Add the fishballs, followed by prawns and cai xin and cook for up to 5 minutes or until everything is cooked. Also cook the fishcake and lean pork if using.
7) Serve with soup poured on top of the of noodles.