In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until completely smooth. Set this creamy Bang Bang sauce aside to let the flavors meld while you prepare the prawns.

Set up a breading station with three shallow dishes: place the cornstarch in the first, the beaten eggs in the second, and the panko breadcrumbs in the third. Dredge each prawn first in the cornstarch, then dip into the egg, and finally coat evenly with the panko breadcrumbs.

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, or reaches about 350°F. Carefully add the breaded prawns in a single layer, working in batches if necessary to avoid overcrowding the pan.

Fry the prawns for 2 to 3 minutes per side until they are deep golden brown, crispy, and opaque throughout. Transfer the cooked prawns to a paper towel-lined plate to drain any excess oil.

In a large serving bowl or individual plates, arrange a crisp bed of the mixed salad greens and shredded red cabbage. Top the crunchy greens with the warm, crispy prawns.

Drizzle the reserved Bang Bang sauce generously over the top of the salad and garnish with thinly sliced green onions. Serve immediately while the prawns are still warm and perfectly crisp for the best texture contrast.