Place prawns in a bowl, sprinkle over the salt and toss. Let rest 10 minutes.
In a wok, heat oil with ginger and garlic. Cook on low heat until ginger and garlic start to brown. Add prawns, raise heat and stir fry 2 minutes. Add capsicum and snow peas and stir fry 2 minutes.
Add rice wine and vinegar and simmer 1 minute. Serve with white rice and sprinkled with spring onions.