1.In a medium saucepan of boiling water, cook rice until tender. Drain.
2.Meanwhile, toast sesame seeds in a heated wok until golden in colour. Transfer to a small bowl.
3.In a heated wok, stir-fry prawns over high heat for 5 minutes or until changed in colour and cooked through. Remove from wok and cover to keep warm.
4.Stir-fry brown onion in same wok for 3 minutes or until tender. Return prawns to wok with wombok, carrot, juice, honey and ginger; stir-fry for 2 minutes or until hot.
5.Accompany stir-fry with rice. Sprinkle with sesame seeds and green onion to serve.