Crispy Katsu Curry Halloumi Wraps Recipe
Looking to level up your lunch or dinner game? These crispy Katsu curry halloumi wraps are the perfect fusion of bold flavors, comforting textures, and a little crunch in every bite. They’re great for a quick midweek meal or a fun weekend treat, and they’re guaranteed to be a hit with anyone who tries them.
Equipment
- Medium pot
- 3 bowls
- Large skillet
- Hand blender or blender
Ingredients
For the Katsu Halloumi
- 200 g Halloumi cubed
- 100 g flour
- 100 g panko breadcrumbs
- 1 egg
- 100 ml vegetable oil or cooking oil
For the Katsu curry sauce
- 1 teaspoon cooking oil
- 1 Carrot
- 1 onion
- 2 garlic cloves
- 1 inch chopped ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon flour
- 400 ml Chicken or Vegetable Stock
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 50 ml coconut milk
Topping Ingredients
- ½ lime
- 2 Greek style or Lebanese flat breads or tortilla wraps
- ½ white cabbage thinly sliced
- 1 tablespoon mayonaise
- Sesame seeds
- Chilli
- Spring onions
Instructions
- Cut the halloumi into cubes and chop all of the vegetables. Thinly slice the cabbage and mix it with mayonnaise and the juice of half a lime. This zesty slaw will add a refreshing crunch to your wraps. Set aside while you prepare the other components.½ lime, 1 tbsp mayonaise, ½ white cabbage
- Set up three bowls—one with flour, one with beaten egg, and one with panko breadcrumbs seasoned with salt, pepper and a little curry powder. Dip each halloumi cube into the flour, then the egg, and finally coat it in panko breadcrumbs. Repeat until all the halloumi is coated, then set aside.100 g flour, 100 g panko breadcrumbs, 1 egg, 200 g Halloumi
- Heat a teaspoon of oil in a pot over medium heat. Sauté the chopped carrot and onion for 5 minutes until softened. Add the garlic, ginger, curry powder, turmeric, and flour, stirring for a minute to toast the spices.1 tsp cooking oil, 1 Carrot, 1 onion, 2 garlic cloves, 1 inch chopped ginger, 1 tbsp curry powder, 1 tsp turmeric, 1 tbsp flour
- Gradually pour in the chicken stock while stirring to create a smooth sauce. Bring to a simmer and cook until the sauce thickens. Blend the sauce until smooth with a hand blender or transfer into a blender, then stir in the coconut milk and soy sauces. Simmer on low heat to keep warm.1 tsp dark soy sauce, 1 tbsp light soy sauce, 50 ml coconut milk, 400 ml Chicken or Vegetable Stock
- Heat a shallow layer of oil in a frying pan over medium-high heat then add the halloumi.100 ml vegetable oil or cooking oil
- Fry the breaded halloumi cubes in batches, cooking for 2–3 minutes on each side until golden brown and crispy. Drain on a paper towel to remove excess oil.
- Lay out your flatbread or wrap and start by adding a layer of cabbage slaw. Add the crispy halloumi cubes then drizzle over a generous amount of the katsu curry sauce. Add your choice of toppings: sesame seeds, chili slices, and spring onions. If using flatbreads, fold them inwards to create an open-top wrap. If using tortilla wraps, roll them burrito-style for easy handling.2 Greek style or Lebanese flat breads or tortilla wraps, Sesame seeds, Chilli, Spring onions
Notes
Blend the katsu curry sauce after cooking for a velvety texture. If you don’t have a blender, use a potato masher to break down veggies.