Bring stock to boil and add carrot and onion. Simmer for 30 minutes.
Peel and shred ginger. Add to soup. Peel and devein prawns. Rinse thoroughly and set aside.
Divide the rice into two large bowls.
When ready to eat, add pawns, seaweed and salt to soup and bring to the boil. Quickly lower heat when prawns turn pink. Add pepper and sesame oil then pour over rice in bowls. Add parsley and serve piping hot.