1.Soak daikon in medium bowl of iced water 10 minutes; drain.
2.Meanwhile, shell and devein prawns, leaving tails intact. Combine honey, sauce, seasoning and prawns in medium bowl.
3.Heat oil in large wok; cook prawns, in batches, until changed in colour.
4.Combine vinegar, mirin and sugar in medium bowl. Add radish, coriander and daikon; mix gently.
5.Serve spiced prawns with radish salad.
Shichimi togarashi (also known as seven-spice mix or seven-spice blend) is a Japanese spice blend. It is available from specialist spice shops and Asian grocery storesNote