Cook the rice according to the packet instructions (or to your preferred method).
Heat the oven to 200°C/180°C fan/400°F. Spread the peanuts out in one layer on a baking sheet and roast until golden (around 15 minutes), transfer to a cold plate and leave to cool.
For the marinade:
Combine the marinade ingredients in a bowl, add the prawns, mix and leave to marinate while you prepare the remaining ingredients.
For the sauce:
In a small bowl stir the soy sauce into the cornflour to make a paste, then whisk in the remaining liquids and sugar.
Place a wok over a high heat and add the cooking oil. When it’s hot, add the dried chillies, ginger and the white parts of the spring onions and fry for 60 seconds or so until fragrant.
Add most but not all of the green parts of the spring onions and the garlic, fry for 30 seconds then push to one side of the wok and add the prawns and any residual marinade, which will ideally fit in one layer. Cook for 60 seconds or so, stirring occasionally, until they begin to turn pink and start to tighten. Add the sauce, mix everything together and let it bubble and thicken a little for around 90 seconds. Throw in the peanuts and remove from the heat.
Give your chilli oil a good stir to dredge up the bits from the bottom and add two tablespoons (including sediment) to the wok, stirring until it’s well mixed. Serve over plain rice, with the remaining spring onion greens and the coriander as a garnish.