Toss the prawns in corn flour. Pour in the Lee Kum Kee Light Soy Sauce and mix well.
Heat 2 tablespoons vegetable oil and add the prawns. Stir fry for a few minutes on each side until light golden brown. Remove from the pan and drain on absorbent paper whilst you make the sauce.
Add the remaining vegetable oil to the wok and add the smashed garlic, dried red chilies and onion. Stir fry for 2 minutes.
Stir in the chopped garlic, whites from the spring onions, Lee Kum Kee Guilin Style Chili Sauce, vegetable stock and corn flour mixture. Stir well and allow to heat through for 2 minutes, until the sauce has thickened.
Add the honey, stir well, taste and adjust the seasoning if required. Add the prawns and coat well in the sauce. Serve sprinkled with the spring onion greens and fresh red chili.