Using a sharp knife, cut prawns along back from top to tail. Remove vein. Place sesame seeds in a small, non-stick frying pan over high heat. Cook, shaking pan, for 3 to 5 minutes or until golden. Transfer to a plate.
Half-fill a wok with oil. Heat over medium-high heat until hot.
Meanwhile, place cornflour and salt in a large bowl. Make a well in centre. Add egg and chilled water. Whisk with a fork until just combined. Dip prawns, 1 at a time, into batter and carefully drop into hot oil. Deep-fry 3 to 4 at a time, carefully turning with a slotted spoon, for 3 to 4 minutes or until batter is crisp and light-golden. Transfer to a wire rack over a tray lined with paper towel to drain.
Heat honey in a non-stick frying pan over low heat for 1 minute or until runny. Place fried noodles on serving plates and top with prawns. Spoon warm honey over prawns and sprinkle with sesame seeds. Serve.
