Looking for an exciting new food idea? Try this Deep-fried haggis onigiri. It fuses the traditional Scottish favourite with a type of sushi, for an innovative dish that you just have to try! If you’ve got the stomach for it, of course!
Ingredients (makes 16)
1 Haggis
12g Yutaka Sushi Rice
175ml water
Yutaka Panko Breadcrumbs
2 eggs, beaten
Plain flour
Yutaka Shaoxing Rice Wine
Sunflower oil
Method
Cook haggis according to the instructions on the pack (often around 45 minutes), then cool.
Cook sushi rice as per instructions on pack and leave to one side for 30 minutes. Mix in one tablespoon of 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 the fridge.
When ready to cook, roll the ball in a little flour, then add in the beaten egg mixture and finally add in the Panko breadcrumbs – so it resembles a small scotch egg. Deep fry until golden brown and drain.
Serve with a tot of malt whisky.
Recipe courtesy of Yutaka
