Clean prawns and toss with 1 tsp soy sauce and cornstarch.
Whisk remaining soy sauce, vinegar, sugar, salt, and water into a sauce mixture.
Heat oil in a wok, stir-fry peanuts until golden brown; remove and set aside.
In the same wok, sauté dry red chilies, ginger paste, and garlic paste for 1 minute, then add prawns and stir-fry until pink.
Pour in the sauce, cook until thickened, and toss with roasted peanuts and chopped spring onions.