Rinse and devein the prawns. Trim the antennae and pat them dry with paper towels. Marinate with a portion of salt, white pepper, Shaoxing wine, and cornstarch.
Mince the garlic cloves. Slice the dried red chilies. Chop the spring onions. Rinse and lightly mash the fermented black beans.
Heat the cooking oil in a wok or deep pot to about 180°C (350°F). Deep fry the marinated prawns in batches until they turn orange and are cooked through, about 1 to 1.5 minutes per batch. Remove and drain well on paper towels.
Carefully remove most of the cooking oil from the wok, leaving about 2 tablespoons. Add the minced garlic and dried red chilies. Stir-fry over medium-low heat until the garlic is golden brown and crispy, about 3-5 minutes. Be careful not to burn it. Remove about half of the crispy garlic mixture and set aside.
To the remaining garlic and chilies in the wok, add the fermented black beans (if using) and stir-fry for 30 seconds until fragrant. Then add the Panko breadcrumbs and stir-fry until they are golden and crispy.
Return the deep-fried prawns to the wok with the garlic mixture and breadcrumbs. Add the remaining portions of salt, sugar, white pepper, and Shaoxing wine. Quickly toss to coat everything evenly. Stir in the chopped spring onions and the reserved crispy garlic mixture. Serve immediately.
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