Shell the prawns leaving heads and
tails intact. Deveined the prawns using a very sharp
knife and cutting almost through the prawns. Marinate the prawns in ginger wine,
water, pepper and salt for 5 minutes.
Cut spring onions into 9 cm lengths. Shred both ends of each piece and soak
in iced water so that the ends curl. Cut the carrot and ginger slices into
nice decorative shapes with a vegetable cutter, if available. Heat 3 tablespoons oil in a pan and
stir fry the prawns until they turn pink and curl. Lift immediately from the pan as the
prawns should not be overcooked. Serve immediately garnished with
spring onions and cut vegetables. Serve with chili sauce or thick soy
sauce.