Rinse & devein prawns. Rinse Spring onion and cut into section. Peel ginger & cut into slices.
Heat 1 tablespoon oil in wok until hot. Put in ginger & spring onion & stir fry until fragrant.
Add prawns & soaked morinda root along with rice wine. When rice wine starts to boil, cover wok and simmer on low heat for 30minutes. Discard morinda root, season soup with salt & serve. The prawns taste especially sweet when eaten with rice wine soup