Crispy satay halloumi with delicious stir-fried veggies. Easy and quick satay sauce, just grab your favourite peanut butter.
One of my favourite ingredients is peanut butter so when I first tried Satay sauce I obviously loved it. This satay sauce is very simple and easy to make. It mainly consists of peanut butter so make sure you choose one that you like the taste of. I very much encourage choosing one without palm oil so always check the ingredients! I always choose crunchy peanut butter. Smooth peanut butter is definitely an option as well. It might actually be easier to use in the recipe as it will give a smoother sauce. Whilst this may not be a traditional peanut sauce, it is definitely a tasty one.
The stir fry itself is quite versatile, you can use whatever vegetables you want. It can also be served with rice or noodles (or any other carb you like). Personally, I prefer noodles to pair with stir fried vegetables as I find it provides a good texture. Plus, they soak up sauce very well. Yummy.
Satay Thickness
The satay sauce in this recipe is really simple. The most complex thing to do is make sure you get the ratios right. Peanut butter comes in so many varying textures and thicknesses which is why I haven’t included exactly how much water to add. Just keep adding water until you have a sauce that can be drizzled. I recommend adding water a spoonful at a time. If you accidentally make it too runny, then let it stand for a while OR add a little bit more peanut butter into the mixture.
How to Cook Halloumi?
When it comes to cooking halloumi, there are actually so many ways to make it taste great. If you don’t fancy a satay sauce then why not try my Halloumi Bagel Burger recipe instead. In this recipe I recommend cutting a block of halloumi into slices. I usually try to make the slices approximately 0.5-1cm in thickness but if you want to cut it thicker then you definitely can. I took the block of halloumi and cut into 8 slices.
Soaking the Halloumi?
If you decide to opt for thick cut halloumi, I recommend soaking the halloumi in water for at least an hour beforehand. Soaking the halloumi will reduce the ‘squeakiness’ and improve the texture.
Before frying the halloumi, you want to coat it in the satay sauce. I use the back of a teaspoon to make sure the layer isn’t too thick
Crispy Satay Halloumi
Whilst it is frying, you may notice the halloumi release a lot of liquid which is completely normal and expected. Just keep frying the halloumi until it is crispy on both sides. You may also experience the sauce sticking slightly to the pan and potentially looking like it is burning. Again, do not worry, this is fine. Just make sure you are using a good quality frying pan and keep the halloumi on the heat until crispy. There may be some crispy peanuts and peanut sauce left in the pan at the end. Personally, I love snacking on these, but these can be sprinkled on top or discarded depending on your preference. The thicker the sauce that you layer in top of the halloumi before frying, the more sticking you may get in the pan.
Protein and Nutrients
This dish is a great source of protein both from the halloumi and peanuts. You will also gain a little bit of protein from other ingredients in the dish such as the vegetables, but this is only a small amount in comparison. Whilst the halloumi and Peanuts are very beneficial to the diet, (by not only providing protein, but also good fats, fibre, and calcium), they should be consumed in moderation due to the slightly high calorific content.
Check out my other halloumi recipes here. Swap out the halloumi for perfectly marinaded tofu for an even healthier dish.
Additionally in this dish and you have the opportunity to get 5 of your 5 a day with the stir-fried vegetables. There are so many wonderful benefits to these, including high fibre content which aids digestion, vitamin A, B, C etc which benefit in a multitude of ways. Whatever vegetables you choose to include, they will likely be low calorie and nutritionally dense. Vegetables help to keep you full and help prevent you snacking on unhealthy foods. Plus, all the colours are simply beautiful and appetising.
Satay Halloumi Stir Fry
Ingredients
- 400 g Halloumi
- 1 Onion
- 100 g Tender Stem or Purple Sprouting Brocoli
- 50 g Mangetout
- 50 g Babycorn
- 2 Stems Celery including the leaves
- 2 Spring Onions
- 2 Cloves Garlic
- 0.5 inch block Fresh Ginger
- 1 Handful Fresh Coriander
- Soy Sauce
- Salt
- Ground Pepper
Satay Sauce
- 2 tbsp Peanut Butter (I prefer crunchy)
- 2 tsp Sweet Chilli Sauce
- 1 tbsp Soy Sauce
- ½ Lime Juiced
- 1 Cup Boiling Water
Instructions
- Heat some coconut oil on medium in a large frying pan. Peel and dice the onion and add to the frying pan along with salt and pepper.
- Once the onion is slightly softened, grate the ginger and garlic and add to the pan.
- Drain and evenly slice the block of halloumi.
- In a small dish or jug, mix the peanut butter, soy sauce, lime juice and the sweet chilli sauce together in a small dish. Gradually add small amounts of boiling water until the mixture has a slightly runny consistency. I recommend adding the hot water a spoonful at a time until you reach the right consistency.
- Heat the coconut oil in another frying pan. Using the back of a teaspoon, coat the halloumi slices with a thin layer of the satay sauce and place in the hot oiled frying pan.
- Remove the celery leaves from the stems and add the diced stems to the onions. Slice the mangetout, broccoli and baby corn into large chunks and add to the vegetables along with a dash of soy sauce.
- Ensure the halloumi doesn’t stick to the pan by turning frequently. Please note that the halloumi may release some water andthe satay may stick to the pan – this is absolutely fine. Once the halloumi is browned on both sides, remove from the heat.
- Serve the vegetables on a bed of cooked noodles or rice and place the halloumi slices on top. Garnish with diced celery leaves and spring onion.
- Drizzle the rest of the satay sauce on the top and some fresh chopped coriander.
