Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds to release their aroma. Add the tiger prawns and leave to sear and brown for a few seconds, then flip them over and cook for 1 minute. Season with the Shaohsing rice wine or dry sherry.
Add the water chestnuts and toss well, then add the chilli bean paste, honey and light soy sauce and toss for a few seconds to mix the sauces well. Garnish with the spring onions and serve immediately.