To make sauce - whisk together the mustard, honey, oil and soy sauce until well combined. Set aside until ready to serve.
In a bowl, gently mix the shrimp with salt to coat salt.
Cover with cold water, slosh around a few times, drain the shrimp well, and then transfer to a cutting board.
Line up 3 shallow bowls and put 1 cup flour in one.
In the second, whisk together sesame oil, wine, eggs, cornstarch, baking soda and the remaining 1/2 cup of flour, 1/2 cup of the peanut oil and the 1 cup of water until well combined.
In the third bowl, add sesame seeds.
Heat a wok or large pot with peanut oil for deep frying over high heat until 360°F
Work in batches of 4-5 shrimp at a time. For each shrimp, hold by tail, dip in flour, then batter, then sesame seeds.
Deep fry in batches of 4-5 shrimp until golden brown, about 2 minutes.
Serve with dipping sauce.