In a bowl, combine the ginger, shaoxing wine, shallots, garlic, brown sugar, oyster sauce, fish sauce and sesame oil. Mix well, then add the prawns and toss to coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Drain well.
Heat a barbecue grill or chargrill pan to medium-high and cook the prawns for 2 minutes on each side. Remove to a serving plate, garnish