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Shell prawns, devein and rinse. Slice prawns in half lengthwise, at the top end only (butterfly). Mash black beans with garlic, ginger and sugar. Set aside. Add 3 T. oil to wok and stir fry the pork about 2 minutes or until the pink color is gone. Add black bean mixture, stir to combine. Add prawns and cook 1/2 minute. If you like, add hot bean paste. Add oyster sauce, salt and water. Bring to a boil, cover wok and cook 1 minute. Stir in egg, and add green onions and thicken with cornstarch and water mixture.
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