Recipe of Ultimate Sig's Rich Fruit Sauce with Prawns and Halloumi

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, sig's rich fruit sauce with prawns and halloumi. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Sig's Rich Fruit Sauce with Prawns and Halloumi is something which I’ve loved my whole life. They’re nice and they look wonderful.

Fried Halloumi cheese is amazing - if you've never tried it, you really must! Halloumi doesn't melt like most cheese, so it gets crispy on the outside when. Perfect for vegetarians and cheese-lovers alike, halloumi is an impressively versatile ingredient to cook with. Unlike soft, melting cheese, halloumi holds its shape well, is mild enough to take on other flavours, and develops a crisp, golden crust when cooked.

To get started with this recipe, we must prepare a few components. You can cook sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Make ready 8 slice of thin cut Halloumi (Greek frying/grilling cheese)
2. Prepare 16 large ready cooked prawns
3. Take 400 grams blackberries
4. Prepare 2 large tablespoons runny honey
5. Prepare 1 tbsp cognac or brandy
6. Make ready 1 tbsp Port
7. Take 1 tablespoon cornflour
8. Take 2 to 3 tablespoons water

Beware: this side will brown a lot more quickly, as all the. Place prawns in a bowl and add combined ingredients (A). Just before deep-frying toss the prawns in corn flour. Heat wok with sesame oil, sauté garlic and ginger until aromatic.

Steps to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Put your cognac, port and honey into a small saucepan. Mix the honey with the alcohol stirring it until they have infused over heat.
2. Add 200 grams of the berries and gently simmer until they pop and release their juice.
3. Take the mixture of the heat and cool slightly. With a blender mix until smooth
4. With a fine sieve separate the seeds from the juice. I use the handle of a wooden spoon to stir the juice gently through the sieve. It will be thicker then just normal juice and smooth.Discard the seeds , return juice back to the pot
5. Reheat gently .Mix the cornflour with the water, add to the juice until it slightly thickens to a sauce . Take of heat . Add the rest of the berries and leave to cool.
6. This mixture can be used for savouries and puddings alike. It keeps 2-3 days in fridge .
7. Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.
8. Arrange cheese as served here Iwith lettuce , prawns and the sauce. I had this as a light lunch but it could equally serve as a starter.

Just before deep-frying toss the prawns in corn flour. Heat wok with sesame oil, sauté garlic and ginger until aromatic. Add ingredients (B), dragon fruit and spring onion. Halloumi cheese has a high melting point so it's easy to cook and it tastes great with a dash of fresh lemon. I saw Nigella Lawson make a salad with spring mix grilled halloumi and a soft-boiled egg on TV once.

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