Put prawns flat on a chopping board then cut sideways from the back (Do not cut through). Marinate the prawns with rice wine and corn starch for 5 mins.
Heat up the oil in a wok (or a deep frying pan) on a high heat. Stir in the marinated prawns. Cook until they curl up and become pink (do not overcook). Transfer to a plate.
Turn the heat down to medium. Add garlic into the remaining oil. Leave to sizzle until fragrant. Stir in broccoli florets, baby corn and soy sauce.
Pour the prawns back into the wok when the vegetables are tender. Sprinkle with salt. Stir for another 30 seconds or so.