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Katsu haloumi with sweet chilli chutney
Katsu haloumi with sweet chilli chutney
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Delicious fusion: Panko-crusted Haloumi with sweet & spicy chilli sauce.
Ingredients:
  • 30.00 ml plain flour
  • 1 tsp garlic powder
  • 1 egg, lightly beaten
  • 125.00 ml panko breadcrumbs
  • 180g packet Haloumi Cyprus Style
  • Vegetable oil, for deep-frying
  • Mixed salad, to serve
  • 44.00 gm sweet chilli sauce
  • 40.00 gm hot tomato chutney
Instructions:
  • In a bowl, mix together all ingredients to create a delicious sweet chili chutney.
  • In a shallow bowl, mix flour and garlic powder. In two separate shallow bowls, place egg and breadcrumbs. Using a knife, cut haloumi in half horizontally and then into 4 rectangles. Coat haloumi in flour mixture, then dip in egg and coat in breadcrumbs, pressing gently. Transfer to a plate.
  • In a medium saucepan, pour enough oil to reach one-third up the side and heat over medium-high heat. Deep-fry haloumi in 2 batches, turning occasionally, until golden brown (1 to 2 minutes). Use a slotted spoon to transfer the haloumi to a paper towel-lined tray to drain excess oil. Repeat with the rest of the haloumi. Serve promptly with chutney and salad.

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