Halloumi Cheese Tempura Recipe

Prepare halloumi

Slice halloumi into 1/2-inch thick pieces (about 12–14 slices from 10 oz). Pat dry with paper towel to remove excess moisture.

Make batter

In a medium bowl, combine the all-purpose flour, cornstarch and salt. In a separate bowl whisk the cold egg yolk into the ice-cold sparkling water. Add the wet to the dry and stir lightly with chopsticks or a fork — batter should be lumpy and cold; do not overmix.

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan to about 2 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, test with a drop of batter: it should sizzle and float immediately.

Fry halloumi

Working in small batches (2–3 pieces), dredge halloumi slices lightly in a little flour (to help batter cling), then dip into the tempura batter allowing excess to drip off. Carefully lower into hot oil and fry 1.5–2.5 minutes until batter is crisp and pale golden. Turn if necessary. Remove with a slotted spoon and drain on a wire rack or paper towel. Season immediately with a light pinch of salt and a grind of black pepper.

Set up a double boiler

Bring a small pot of water to a gentle simmer. Use a heatproof bowl that sits over the pot without touching the water.

Whisk yolks

Place egg yolks and 1 tablespoon water in the bowl. Whisk constantly until mixture thickens slightly and is warm to the touch (do not scramble) — about 2–3 minutes.

Emulsify with butter

Remove bowl from heat briefly. Slowly drizzle in the warm melted or clarified butter while whisking constantly to create a smooth emulsion. If the sauce becomes too thick or begins to split, add a teaspoon of warm water and whisk to bring back together.

Finish sauce

Whisk in yuzu juice, lemon juice, salt and white pepper. Taste and adjust seasoning — sauce should be bright and silky. Keep warm in a thermos or over the barely-warm double boiler (off direct heat) until serving. Yield: about 3/4 cup.

Make vinaigrette

In a small bowl, combine rice vinegar, light soy sauce, mirin, honey (or sugar), sesame oil and salt. Whisk while slowly streaming in the neutral oil until emulsified. Stir in the finely chopped shiso leaves and toasted sesame seeds. Adjust seasoning to taste.

Plate and garnish

Arrange warm tempura halloumi on a serving plate. Drizzle a thin ribbon of yuzu hollandaise over each piece (or serve hollandaise on the side). Spoon a small amount of shiso vinaigrette around the plate and scatter microgreens or additional shiso leaves and a few toasted sesame seeds over the top. Serve immediately so the tempura retains its crispness.