Prepare prawns and marinate the night before. Shell and de-vein the prawns. Slightly heat the honey until warm, add plum sauce, chilli and lemon juice. Mix well. Cover and refrigerate overnight or for 4 hours. Prepare rice according to packet directions. Drain prawns, reserving marinade. Pour marinade, except for 1/4 cup into saucepan and heat until warm. Mix cornflour with the quarter cup marinade and stir into the heated sauce. Bring to the boil, stirring until thickened. Pour over cooked prawns. To cook prawns, pour oil into a non-stick pan and saute for 1 to 2 minutes. Serve prawns on the cooked rice with sauce poured over the top.