Halloumi Cheese Tempura (♥) Recipe

Prepare halloumi

Slice the halloumi into 1/3-inch (8 mm) thick slices. Pat each slice dry with paper towels to remove excess moisture. Lightly dust both sides of the slices with rice flour; this helps the batter cling.

Make tempura batter

In a medium bowl, combine the all-purpose flour, cornstarch and salt and pepper. Add the ice-cold sparkling water and 4 ice cubes, then gently stir once or twice with chopsticks or a fork until just combined — lumps are okay. The batter should be cold and slightly lumpy; do not overmix.

Heat oil

In a deep, heavy-bottomed skillet or saucepan, pour enough neutral oil to reach about 1.5 inches (3–4 cm). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately.

Fry halloumi

Working in batches (do not crowd), dip a dusted halloumi slice into the batter, let excess drip off, then gently lower into hot oil. Fry 2–3 minutes until batter is crisp and pale golden, flipping once so both sides are even. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a low oven (200°F/95°C) if necessary while frying remaining slices.

Clarify butter

Melt the unsalted butter in a small saucepan over low heat until it separates. Skim foam from the surface and pour off the clear butterfat into a heatproof measuring cup, leaving milk solids behind. Keep warm.

Emulsify yolks

Set up a double boiler (bowl over simmering water). Whisk the egg yolks with cold water and a splash of yuzu or lemon juice until slightly thickened. Place the bowl over barely simmering water (bowl should not touch water) and whisk constantly until the mixture becomes pale and ribbons form, about 3–5 minutes.

Finish hollandaise

Remove bowl from heat. Very slowly drizzle in the warm clarified butter while whisking constantly to create a smooth emulsion. Once incorporated, whisk in the remaining yuzu juice and lemon juice, then season with sea salt and white pepper (or cayenne). Taste and adjust acidity or salt. If sauce is too thick, whisk in a teaspoon of warm water to loosen. Keep warm (not hot) until serving.

Blend vinaigrette

Place the shiso leaves, rice vinegar, soy sauce, mirin, grated ginger, honey, salt and pepper in a small blender or food processor. Pulse to a rough paste. With the motor running, stream in the neutral oil and sesame oil until emulsified and smooth. Taste and adjust seasoning; if too sharp, add another 1/2 tsp honey or a touch more oil.

Strain (optional)

For a smoother vinaigrette, pass the sauce through a fine-mesh sieve, pressing with a spatula. Transfer to a small pitcher for plating.

Arrange a handful of microgreens or baby shiso on each plate. Place 3–4 pieces of tempura halloumi over the greens.

Drizzle a tablespoon of yuzu hollandaise over each stack of halloumi (or serve in a small ramekin). Spoon 1 teaspoon of shiso vinaigrette around the plate or lightly across the greens — the vinaigrette provides herbaceous brightness while hollandaise adds richness.

Sprinkle toasted sesame seeds over the halloumi and add a lemon wedge to the plate. Serve immediately so the tempura remains crisp.