Slit the back of the prawns open with a sharp knife and clean and devein the prawns, but retain the shells
Heat up enough oil to deep-fry the prawns until half cooked
Heat up 2 Tbsp of canola oil and sesame oil in a separate wok/pan and stir fry the ginger and garlic until fragrant. Add in the red yeast rice and continue to stir fry until fragrant
Add the seasonings, water and prawns, cook until the prawns are well done. Garnish with spring onion