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Heat oil in a wok over low-medium heat. Add garlic and stir continuously until just turning light golden (3-4 minutes). Carefully drain through a fine heatproof sieve set over a heatproof bowl. Drain garlic on paper towels.
Return oil to wok over medium-high heat. Add prawns in batches and deep-fry until shells turn coral-red (about 2 minutes a batch; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels. Strain oil into a heatproof bowl and reserve.
Wipe wok clean with paper towels and heat 2 tbsp reserved garlic oil over medium-high heat. Add shallot and ginger, stirring frequently, until light golden and crisp (2-3 minutes). Add chilli and black beans, stir-fry for 1 minute, then add prawns, sugar, half the garlic and 1 tsp salt. Stir-fry until combined (1 minute), then add spring onion and Shaoxing and season to taste. Serve topped with remaining garlic.