In a medium bowl, toss the prawns with 1 tablespoon of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Let them marinate for 10 minutes at room temperature.

While the prawns marinate, prepare the Kung Po sauce by whisking together the remaining soy sauce, black rice vinegar, hoisin sauce, sugar, and the cornstarch slurry in a small bowl until smooth.

Heat a wok or large skillet over medium-high heat and add the vegetable oil. Once the oil is shimmering, add the dried chilies and Sichuan peppercorns, stir-frying for about 30 seconds until fragrant and the chilies slightly darken.

Increase the heat to high, then add the marinated prawns to the wok. Stir-fry for 2 to 3 minutes until the prawns just turn pink and curl up, being careful not to overcook them.

Add the minced garlic, grated ginger, and the white parts of the scallions to the wok. Toss everything together for another 30 seconds until the aromatics are highly fragrant.

Pour the prepared Kung Po sauce over the prawns and stir continuously for 1 to 2 minutes until the sauce bubbles, thickens, and evenly coats the seafood.

Turn off the heat and fold in the roasted peanuts and the green parts of the scallions. Serve immediately over warm steamed rice and enjoy the authentic Sichuan heat.