
Deep-fried Haggis Onigiri
Deep-fried Haggis Onigiri
Sushi combined with a classic Scottish dish creating a unique and tasty side you should definitely try.
- 30 mins
- Medium
- Sides
- 1-2 Servings
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
- Cook haggis according to instructions on pack. Cool
- Cook sushi rice as per instructions on pack and leave to one side for 30 mins. Mix in 1 tbsp Shaoxing rice wine.
- 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.
- 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.
- Serve with a tot of malt whisky.
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