Halloumi, plain flour, ginger beer, oil for frying (I used ginger flavoured Yorkshire Rapeseed Oil).
The secret to good tempura batter is to use ice-cold water to make it extra crispy. Another trick is to use carbonated liquid - my beer batter or gin and tonic batter for example is fabulous. Ginger beer gives this the double threat of crispiness and flavour which works wonderfully with the mild, squidgey melting halloumi.
1) Bring your oil to the boil, yo.
2) Whisk plain flour together with cold ginger beer - the batter should be a thick, stiff consistency in order to stick to the halloumi.
3) Cut the halloumi into chunks and dunk in the batter - using a skewer to dip will ensure maximum coverage but be careful not to break the cheese in half! Deep fry until the batter is golden, then serve immediately.
I served this with yoghurt dip - Rachel's Organic Greek yoghurt, salt and pepper and chopped fresh mint.