12 – 15 extra large shrimp, peeled and deveined

Salt and black pepper

½ tsp pepper sauce

Few dashes of Worcestershire sauce

Juice of 1 large lime

1½ cups Panko breadcrumbs

1 tsp paprika

2 eggs lightly beaten

1 cup flour

Oil for frying

½ cup Herbwai Honey

½ tsp ginger powder

½ tsp red pepper flakes

1 tsp finely chopped shadon beni


  1. Place the shrimp in a bowl. Season with a little salt, black pepper, Worcestershire sauce and pepper sauce. Let marinate for half hour. Just before breading squeeze the lime juice over the shrimp.
  2. Combine the honey, ginger, red pepper flakes and shadon beni in a bowl. Add a little salt and black pepper. Mix well and set aside.
  3. Set up a breading station. Place the flour, eggs and panko breadcrumbs in separate bowls. Season the flour with salt and black pepper. Add a touch of pepper sauce to the eggs and mix well. Add the paprika and a little salt and pepper to the breadcrumbs and mix well.
  4. In batches coat the shrimp first in the flour, then egg and then the breadcrumbs, ensuring the shrimp is completely coated at each stage.
  5. Add enough oil in a frying pan to cover and rise about ½ inch in the pan. Heat over medium high heat.
  6. Fry the shrimp in the hot oil in small batches, turning intermittently until golden brown and cooked through.(Approximately 1½ minutes on either side). Place on a plate lined with paper towels to drain excess oil.
  7. Place the shrimp in a serving bowl while warm. Drizzle generously with the honey glaze and serve.

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