This dish is simple and fast to prepare and is served with rice, coriander and shallots for texture.
Heat the oil in a wok until just smoking.
Stir fry the prawns until they are just cooked, remove from the wok and set aside.
Add the black beans, garlic, ginger and red and green capsicum and stir fry until fragrant.
Add the shaoxing wine, soy, caster sugar and oyster sauce then return the prawns to the wok and toss through.
Scatter with the coriander and finely sliced shallot.
Serve with steamed jasmine rice.