Peel and devein the prawns, leaving tails on.
Place garlic, lemongrass, fish sauce, honey, sriracha and lime juice in a small kitchen blender or food processor and mix until combined and smooth. Add more sriracha or honey, if you would like a spicier or sweeter marinade.
Place marinade into a bowl, add prawns and using a spatula, mix well to coat prawns evenly with marinade. Cover and chill for at least 1 hour, up to overnight.
Heat 2 tbsp. vegetable oil in a large non-stick skillet until sizzling, then, on a medium-high heat, carefully add the marinated prawns one by one using kitchen tongs (without the marinade). Reserve remaining marinade.
Sauté prawns on medium high heat for around 30 seconds on each side until slightly browned and cooked through (larger prawns may need more cooking time). Transfer to a plate lined with kitchen paper to absorb extra oil.
Once all prawns are cooked, pour remaining marinade into the skillet, reduce the heat to medium-low, and transfer the cooked prawns back to the skilled with the marinade. Simmer for 1-2 minutes, and remove from heat.
Allow to cool, then thread into skewers. Top with chopped parsley as desired.