Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds.
Add the Dublin Bay prawns and stir fry for 1-2 minutes, then add the Shaoxing rice wine and cook for another few seconds. Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt.
To serve, spoon onto a serving plate and drizzle over any remaining juices from the wok.