Japanese Crumbed Haloumi & Golden Curry
with Corn Rice & Spring Onion
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Haloumi
(Contains: Milk;)
1
Spring Onion
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 sachet
Sweet Soy Seasoning
(Contains: Sesame, Gluten, Soy, Wheat;)
1
Potato
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Gluten, Soy.)
1 tin
Sweetcorn
1 packet
Coconut Milk
1
Carrot
Cooking Steps
• Drain sweetcorn. Rinse and drain white rice. • In a medium bowl, add haloumi and cover with water to soak. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut potato and carrot into bite-sized chunks. • Thinly slice spring onion. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes.
• Heat a large saucepan over medium-high heat. Add katsu paste, coconut milk, the water (for the curry) and brown sugar and cook, stirring, until combined and bubbling, 1-2 minutes. • Add microwaved veggies and cover with a lid. Reduce heat to medium-low and simmer until veggies are tender, 8-12 minutes.
• While curry is simmering, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a shallow bowl, add the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place mixed sesame seeds and panko breadcrumbs (see ingredients). Dip haloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• Divide corn rice and golden curry between bowls. • Top with Japanese crumbed haloumi and garnish with spring onion to serve. Enjoy!
