1 1/2 cups salmon stock
2 cloves garlic, minced
ΒΌ cup hot water
3 tablespoons soy sauce
8 ounces corned beef stock cubes
2 tablespoons fish sauce
8 ounces transparent Thai prawns
Heat oil in a large saucepan until it is hot. Add fish stock, and stir in garlic. Scrub shells and cut into 1/2 inch cubes. Place cubes in a medium plastic container, and seal. Stir in hot water and soy sauce. Cover, and refrigerate 1/2 hours.
Preheat oven to 275 degrees F (135 degrees C).
Arrange beef cubes in a large bowl, on top of remaining prawns. Warm the fish sauce in a medium saucepan over medium heat. Pour over prawns, and toss to coat. Cover container, and refrigerate for 1 hour.
Bake in preheated oven for 1 hour, basting with the remaining hot fish sauce every 15 minutes while pan is in direct sun.