Description
This Chilli Halloumi recipe offers a deliciously spicy twist on halloumi cheese, coated in a crispy cornflour batter and stir-fried with a flavorful blend of garlic, soy sauce, sriracha, and chilli flakes. It’s perfect as a vibrant appetizer or a tasty addition to any meal, garnished with fresh herbs and sesame seeds for an extra burst of flavor.
Ingredients
Scale
Halloumi Preparation
- 200g halloumi, sliced into 1/2 inch cubes
- 2 tbsp cornflour
- 1 tsp black pepper
- 2 tbsp water
- 1 tbsp vegetable oil
Vegetables & Sauces
- 2 garlic cloves, minced
- 2 spring onion heads, chopped into large wedges
- 1/2 red onion, chopped into thirds with big chunks
- 1 tbsp light soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp ketchup
- 1/2 tbsp gochugaru flakes (or 1/2 tsp normal chilli flakes)
- 1/2 tsp sugar (optional)
Garnishes
- Sesame seeds
- Coriander
- Spring onion, sliced
- Parsley
Instructions
- Prepare the Halloumi: Slice your halloumi into 1/2 inch cubes to ensure even cooking and a perfect bite-sized texture.
- Coat the Halloumi: In a bowl, mix cornflour, black pepper, and water until smooth. Toss the halloumi cubes in the cornflour mixture until they are thoroughly coated, which will help create a crispy exterior when frying.
- Fry the Halloumi: Heat a non-stick frying pan over medium heat and add 1 tbsp vegetable oil. Carefully place the coated halloumi cubes into the pan and fry without moving them too much, allowing each side to become golden—approximately 2 minutes per side. Once browned, remove the halloumi from the pan and set aside.
- Cook the Vegetables and Sauce: Add a bit more vegetable oil to the same pan. Sauté the minced garlic, spring onion wedges, and red onion chunks for a couple of minutes until aromatic. Stir in the light soy sauce, sriracha sauce, ketchup, gochugaru flakes (or chilli flakes), and optional sugar, cooking for an additional minute to blend the flavors.
- Combine and Serve: Return the fried halloumi to the pan and toss everything together carefully, coating the pieces completely with the spicy sauce. Serve the dish garnished with sesame seeds, coriander, sliced spring onion, and parsley for a fresh and vibrant finish.
Notes
- For a less spicy version, reduce the amount of chilli flakes or omit the gochugaru entirely.
- Gochugaru flakes can be substituted with regular chilli flakes for a different flavor profile.
- The optional sugar balances the heat and acidity of the sauces but can be left out for a more savory taste.
- Use a non-stick pan to prevent the halloumi from sticking during frying.
- Serve immediately to enjoy the halloumi at its crispiest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Keywords: Chilli Halloumi, spicy halloumi, fried halloumi, vegetarian appetizer, halloumi recipe, quick spicy snack
