Japanese Halloumi Tempura with Shrimps
Ingredients
• 2 Halloumi, Charalambides Christis, cut into 2cm cubes
• 20-25 Medium Shrimps, peeled and deveined, tail on
• 1 Bottle Lager Beer, about 330ml, cold
• 1 tsp Dry Coriander, ground
• 180g Farina Flour, plus more for dusting
• 2 tbsp Cornstarch
• Neutral Oil, such as rapeseed (canola), sunflower, peanut
• ½ tsp Fine Sea Salt, plus more for sprinkling
Instructions
1. Sift flour into a bowl with the dry coriander and salt and mix. Then pour in the cold beer gradually while whisking lightly. Don’t overmix! Strain through a sieve while whisking gently, to remove any lumps. Use the batter immediately while still cold and bubbly, otherwise refrigerate for 30’.
2. Peel & devein the shrimps, make small slits (3 shallow cuts) on their belly side to prevent curling. Pat them very dry with paper towels. Moisture = soggy batter. Lightly dust them with flour.
3. In the meantime place a casserole/pot or wok on high/medium heat and add the oil looking for 5-7cm of oil depth. Once you reach 170 °C, hold shrimp by the tail, dip into the batter, coat lightly and let excess drip.
4. Slide the shrimp gently into hot oil making sure not to drop from high, or batter will break. Fry in small batches (5-6 at a time) let them set for 30-40” without touching them and then you can turn them once so they fry evenly on both sides. Total time is about 1½ - 2’ and until batter is pale golden and crisp. Remove with a slotted spoon and drain on a wire rack and sprinkle lightly with salt. Keep the cooked shrimps on a rack, not covered and repeat for the rest of the shrimps.
5. Repeat the above procedure for the halloumi cubes where you stick a toothpick on the halloumi cubes, dip into the batter coat lightly and let excess drip. Then gently place into the hot oil and with the use of pliers you pull out the toothpick.
6. Served on a bed of beluga lentils that is mixed with parsley and fresh thyme.
