Heat a wok over high heat and add the groundnut oil. Add the garlic and stir fry for a few seconds.
Add the prawns and stir-fry for 1 to 2 minutes. Then add the Shaohsing rice wine or sherry.
Add in the fresh samphire or the preserved samphire with a splash of brine or the garlic chives.
Stir-fry the leeks and spring onions for a minute, and season with the light soy sauce. Add additional salt, if using, to taste, if no brine was used. Transfer the prawns to a platter and serve immediately.
*Can be found at specialty Asian markets. If using raw prawns, cook until they start to turn pink.
Recipe courtesy of Ching-He Huang, 2008