Ask any street-food loving Millennial for their favourite dish is and I’ll bet Halloumi Fries and Korean Fried Chicken get an honourable mention. So in this Gizzi Erskine inspired recipe, I’m combining the two to create Korean fried halloumi.
Gizzi was the first person to introduce me to Korean flavours with her Korean fried chicken recipe that got me totally addicted to that sticky, sweet, hot sauce.
I see a lot of halloumi fries at street food markets, usually paired with Middle Eastern flavours like yoghurt, pomegranate seeds and mint, but paired with this sauce, it takes humble halloumi to a whole new level.
Korean Fried Halloumi
Salty, sweet, sticky and spicy, this recipe takes fried halloumi to a whole new level.
- 1 block halloumi (I like the ones with chilli flecked through)
- 1 tbsp. butter
- 1 tbsp. sesame oil
- 1 tbsp. tomato puree
- 2 tbsp. Gochujang
- 2 tbsp. Sriracha
- 4 tbsp. sugar
- 4 tbsp. rice vinegar
- 2 spring onions (finely sliced)
- 2 tbsp. toasted sesame seeds
- In a saucepan over a low heat, melt together all the ingredients for the sauce until gently bubbling, then set aside.
- Slice the halloumi into sticks and fry in a dry pan until brown and crusty on each side – around 10 minutes.
- Toss the halloumi in the sauce until completely coated.
- Garnish with the spring onion and toasted sesame seeds, and drizzle with some sriracha mayo.
This goes really well with a refreshing Asian style slaw and a cold beer.