Grind the black and white peppercorn and set aside
Cut the ginger into thin slices and set aside
Remove the prawns sharp tips and legs, cut on the back and take out the intestinal track. Wash thoroughly and pat dry, set aside
Put the black and white pepper into a saucepan, without oil, heat over low heat, stir-fry throughout heating. Cook for 5 minutes until fragrant, remove and set aside.
Heat the oil over medium heat, add ginger and garlic, sauté for 2 minutes
Add the prawns and sauté for 1 minute
Add the black and white pepper and salt, sauté for 1 minute
Add the wine from the side of the saucepan, sauté together and add soy sauce, sauté for about 4 minutes until the prawns go dry.
Spread the chopped green onion and stir well, serve