Deep fried haggis
    Deep fried haggis
    Deep fried haggis

    Deep fried haggis onigiri recipe

    September 20, 2016

    • Yields: Makes 16


    1 Haggis


    125 g Yutaka sushi rice

    175 ml water

    Yutaka panko breadcrumbs

    2 eggs, beaten

    plain flour

    Yutaka shaoxing rice wine

    sunflower oil


    1Cook haggis according to instructions on pack. Cool.

    2Cook sushi rice as per instructions on pack and leave to one side for 30 mins. Mix in 1 tbsp Shaoxing rice wine.

    3Take a small piece of haggis and shape into a small ball (no bigger than a walnut).

    4Mould a portion of cooked rice around the ball covering it with rice. Repeat process until ingredients are used.

    5Chill the balls in fridge.

    6When 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.

    7Deep fry until golden brown and drain. Serve with a tot of malt whisky.


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