Crush the chillies and sesame seeds in a mortar.
Mix the sesame chilli mixture with 3 tbsp soy sauce, the honey and 1 tbsp water. Leave to stand at room temperature.
Mix the flour with 125ml water and a pinch of salt until well blended.
Whisk the egg, add to the batter and mix until smooth. Leave to rest for 10 minutes.
Meanwhile, peel the carrot and cut into fine strips. Wash the spring onions, halve and cut into 3cm pieces.
Wash the bok choi and cut into fine strips.
Heat some oil in a 24cm non-stick pan and cook the vegetables over a medium-high heat for 2 minutes. Pour in the rest of the soy sauce.
Add the prawns.
Pour the batter into the pan and fry over a low-medium heat until golden brown underneath.
Turn the pancake and fry for another 2 minutes. Cut into pieces and serve with the sesame-chilli dip.