Sesame-Crusted Halloumi with Ginger-Lime Glaze

Sesame-Crusted Halloumi with Ginger-Lime Glaze is a bold, vibrant dish that transforms halloumi into a crispy, golden delight coated with nutty sesame seeds and finished with a sweet-tart glaze bursting with citrus and ginger. This quick and impressive dish is perfect as an appetizer or a standout side.

Why You’ll Love This Recipe

This recipe delivers an irresistible combination of textures and flavors: crunchy sesame-crusted halloumi with a molten, gooey center, complemented by a sticky glaze that balances sweet, salty, tangy, and spicy notes. It’s easy to prepare, visually striking, and ideal for impressing guests at any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the sesame-crusted halloumi:

• 250 g halloumi, sliced into 1 cm thick strips

• 1 egg, beaten

• 3 tablespoons all-purpose flour

• 4 tablespoons sesame seeds (white or mixed white and black)

• 1 tablespoon panko breadcrumbs (optional, for extra crunch)

• 1 tablespoon cornstarch

• Oil for shallow frying

For the ginger-lime glaze:

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 tablespoon lime juice

• 1 teaspoon lime zest

• 1 teaspoon fresh grated ginger

• 1/2 teaspoon chili flakes (adjust to taste)

• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Optional garnish:

• Chopped scallions

• Extra lime zest

• Toasted sesame seeds

Directions

1. Prepare the halloumi: Pat the halloumi slices dry with a paper towel. Coat each slice lightly in flour, then dip into the beaten egg.

2. Crust the halloumi: In a shallow bowl, combine sesame seeds, panko (if using), and a pinch of cornstarch. Press the halloumi slices into the mixture until fully coated.

3. Fry the halloumi: Heat oil in a skillet over medium heat. Fry the halloumi slices for 2–3 minutes per side, or until golden and crisp. Drain on paper towels.

4. Make the glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, lime juice, lime zest, ginger, and chili flakes. Bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened and glossy.

5. Serve: Drizzle the hot glaze over the crispy halloumi or serve on the side as a dip. Garnish with chopped scallions, lime zest, and extra sesame seeds. Serve immediately.

Servings and timing

This recipe yields 2–4 servings.
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Calories: Approximately 300 kcal per serving

Variations

• Milder glaze: Reduce or omit chili flakes for a less spicy version.

• Citrus twist: Replace lime with lemon or orange juice and zest for a different flavor profile.

• Herb touch: Add fresh cilantro or mint as a garnish for a burst of freshness.

• Baked option: Instead of frying, bake the coated halloumi at 400°F (200°C) for 10–12 minutes, flipping halfway through, for a lighter preparation.

Storage/reheating

This dish is best enjoyed fresh. If you have leftovers, store in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over medium heat to restore crispness. The glaze can be reheated gently in a small saucepan or microwave.

FAQs

Can I make the glaze ahead of time?

Yes, the glaze can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.

What oil is best for frying halloumi?

Use a neutral oil with a high smoke point, such as vegetable, sunflower, or canola oil.

Can I skip the panko breadcrumbs?

Yes, the sesame seeds alone will provide plenty of crunch.

Is this dish gluten-free?

Use gluten-free flour, tamari instead of soy sauce, and gluten-free panko (or omit) to make it gluten-free.

Can I air-fry the halloumi?

Yes, air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crisp.

How do I keep the sesame seeds from falling off?

Press the coating firmly onto the halloumi and ensure the slices are well-dried before breading.

Can I use a different cheese?

Halloumi is ideal because it holds its shape when cooked. Other cheeses may not work as well.

How can I make the glaze thicker?

Simmer slightly longer or add a bit more cornstarch slurry to reach the desired consistency.

What can I serve with this dish?

Pair with rice, noodles, or a fresh salad for a complete meal.

Can I use bottled lime juice?

Fresh lime juice is recommended for the best flavor, but bottled juice can be used in a pinch.

Conclusion

Sesame-Crusted Halloumi with Ginger-Lime Glaze is a quick, vibrant dish that combines crisp, golden cheese with a zesty, sticky glaze. Packed with flavor and texture, it’s a perfect appetizer or side that will impress at any table.

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