Tempura Haloumi

So we went on a little vacay to Byron Bay a few weeks ago. We ate loads of yummy food while we were away but it seemed the 'dish of the trip' was tempura haloumi.


We had a delicious version of this cheesy deep fried goodness at Kinoko in Byron Bay (a Japanese restaurant that I highly recommend!) And again at Chihuahua- a tacqueria just down the arcade from Kinoko- a Mexican spin that had us salivating.

So I resolved to make the dish when we got home and this is the golden, deep fried gloriousness that I came up with...

You will need...
250gr block of haloumi cheese, rinsed and sliced into 1cm thick pieces
1 cup plain flour, sieved
1/4 tsp bicarbonate soda
1 cup soda water, chilled
3-4 ice cubes
1 egg, white only
Salt
Peanut/canola oil for frying

Method:
1. Pour the soda water into a large bowl, add the ice cubes.
2. Add the egg white and whisk lightly to combine (you will get a fluffy white foam on the top)- only mix briefly.
3. Sift the flour and bicarbonate soda onto the soda water, using a whisk to incorporate so there are minimal lumps. The batter should be thin enough to coat your finger in a non-translucent but not thick layer. Add a pinch of salt and set aside.
4. Pat dry the rinsed haloumi slices, lightly dust in plain flour.
5. Heat the oil over a medium heat in a wok on the stove. Set up some absorbent paper towel on a plate and a slotted spoon for removing the haloumi.
6. Dip the haloumi in the batter and allow any excess to drip off. Carefully place the haloumi in the oil, ensuring that you drop it away from you to avoid any splashes.
7. Fry the haloumi so it is lightly bubbling but not browning too quickly- you want the haloumi inside to go soft and stretchy as it heats up.
8. Remove the haloumi and set on absorbent paper to soak up excess oil. Serve hot with Japanese mayo or soy sauce to dip.

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