Rinse 300g of medium to large prawns under cold water, patting dry with paper towels. Season generously with kosher salt.

In a chilled mixing bowl, combine all-purpose flour, cornflour, baking powder, and a pinch of salt. Gradually stir in cold soda water until a thin, smooth batter forms.

Heat oil in a deep pan to 160°C (320°F). Dip each prawn into the batter and fry in batches for about 3 minutes or until lightly golden.

Let the prawns cool on paper towels for about 20 minutes to set the texture.

Combine honey, glucose or syrup, soy sauce, and Chinese cooking wine in a saucepan. Heat until the mixture simmers and thickens slightly.

Increase oil temperature to 200°C (390°F). Re-fry the cooled prawns for an additional 3 minutes until deep golden brown and crispy.

Immediately toss the crispy prawns in the warm honey sauce to coat evenly.

Serve immediately over a bed of crispy vermicelli rice noodles, garnished with sesame seeds and chopped green onions.