Deep-fried Haggis Onigiri

Learner

Ingredients:

Makes approx. 16

1 Haggis

125g Yutaka Sushi Rice

175 ml Water

Yutaka Panko Breadcrumbs

2 Eggs, beaten

Plain Flour

Yutaka Shaoxing Rice Wine

Sunflower Oil

 

Directions:

  1. Cook haggis according to instructions on pack. Cool.
     
  2. Cook sushi rice as per instructions on pack and leave to one side for 30 mins. Mix in 1 tbsp Shaoxing rice wine.
     
  3. Take a small piece of haggis and shape into a small ball (no bigger than a walnut). Mould a portion of cooked rice around the ball covering it with rice. Repeat process until ingredients are used. Chill the balls in fridge.
     
  4. When ready to cook, roll ball in a little flour, then in beaten egg mixture and finally in the Panko breadcrumbs thus resembling a small scotch egg. Deep fry until golden brown and drain.
     
  5. Serve with a tot of malt whisky.

This recipe used the following Yutaka products: