Beat eggs in a bowl and season with salt, pepper and cooking wine.

Submerge prawns in ice cold water and baking soda for 15 minutes. Drain water and season prawns with salt, sugar, pepper, cooking wine and cornstarch.

In a heated pan with some oil, fry prawns till 80% cooked. Remove from pan, then add prawns and spring onions into egg mixture.

Add half the egg mixture into a small frypan and cook over medium to low heat. Use a spatula to scramble the eggs and form large curds. Remove egg once it's cooked but still slightly runny and creamy.

Add one serving of rice onto a plate, then pour egg over rice. Drizzle sauce over egg and prawns.