While the bright orange shell of these cooked prawns bears resemblance to shrimp, I find their meat to be more similar to tender lobster tails than to shrimp.
Score down the back of the prawns with a sharp knife and remove the thin vein with the tip of the knife. Repeat with the remaining prawns. Pat the prawns completely dry. Season the prawns on both sides with kosher salt and pepper.
In a small bowl stir together the canola oil, chilies, rice wine vinegar, garlic, fish sauce, lime zest, lime juice and honey until completely combined.
Heat a large pan over medium heat, add the oil and heat through. Add the shrimp to the pan. Pan fry, stirring occasionally and turning the shrimp, until the prawns are no longer opaque, about 2 to 3 minutes total.
Add the sauce and let reduce about 15 seconds, shaking pan constantly. Add the prawns to a serving platter and top with the sauce.