Sprinkle some tapioca flour over the prawns. Deep-fry the prawns in hot oil till they are semi-cooked. Dish out and put aside.
Heat 2 to 3 tbsp oil in wok. Saute ginger and garlic. Add wine. When it is fragrant put in sauce ingredients. Mix in prawns and the rest of the ingredients. Stir-fry well. Add thickening and stir well. Add a dash of sesame oil to glaze the prawns. Dish out and serve.