Grind ginger, Garlic, green onions and green Hot pepper to a paste. Set aside.
Reduce the chicken stock and soy Sauce to 2 cups. This will take 10- 15 minutes. Season with white pepper and add sesame oil. Thicken with cornstarch that has been dissolved with water.
Heat the peanut oil until it's very hot. Then add the prawns that have been lightly dusted in flour. Give prawns 2-3 minutes in the hot oil and add Vegetables for another minute. Don't over-cook. The Vegetables are mostly for color, so you don’t have to use all the Vegetables unless you want to. Drain the oil from the prawns and Vegetables. Add the paste until lightly browned. Finish with a splash or two of white wine if desired.