Hot Honey Tempura Halloumi Recipe

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Hot Honey Tempura Halloumi

Servings

Prep time

15 minutes

Cook time

15 minutes

Crispy, golden halloumi with a proper crunch, coated in a light tempura batter with Hot Honey Aioli running through. Tastes as good as it looks, promise.

Ingredients

For the halloumi
225g block of halloumi
100g plain flour
25g cornflour (for extra crispiness)
Pinch of salt
150ml ice-cold sparkling water (or still water)
2–3 tbsp Hot Honey Aioli
Oil, for frying
For the bowl
1 carrot, grated or ribboned
½ cucumber, sliced
1–2 fresh chillies, sliced
To serve
Extra Hot Honey Aioli
Sesame seeds

Directions

Prep the halloumi

Slice the halloumi into thick strips.

Place in a bowl of hot water and leave to soak for 10 minutes (this softens the texture and takes off the edge of the saltiness).

Make the batter

In a bowl, mix the flour, cornflour and salt.

Pour in the ice-cold water, gently mixing with chopsticks or a fork.

Stir through the Hot Honey Aioli until just combined.

Fry the halloumi

Heat oil in a pan to medium-high.

Dip each strip of halloumi into the batter, letting any excess drip off.

Carefully lower into the oil and fry for 2–3 minutes, turning until golden and crisp.

Remove and drain on kitchen paper.

Build the bowl

Add carrot, cucumber, and sliced chillies to your bowl.

Top with the crispy halloumi.

Drizzle generously with more Hot Honey Aioli.

Finish with a sprinkle of sesame seeds.

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