In a small pan, put prawns, ginger, onion, salt, peppers, and enough water to barely cover prawns.
Cover pan, bring to a boil, and boil gently for 3 to 4 minutes or until prawns turn bright pink.
Let stand in stock until cool enough to handle.
Remove prawns from stock, shell and devein, then return to stock.
Cover and refrigerate until chilled or until next day.
To serve, drain prawns and place on a small serving dish. or, for each serving, place cracked ice in a stemmed glass and hang prawns around lip of glass.