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Crispy Fried Haggis Recipe with Chilli Dipping Sauce

The perfect spicy Scottish Asian fusion starter
Campbells Image

Recipe by

Campbells

1 hr

Moderate

Serves 4

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Ingredients

You will need:

  • 300ml veg oil for frying
  • 1 haggis
  • 160g self-raising flour
  • 240g plain flour
  • pinch turmeric
  • pinch smoked paprika
  • 280ml sparkling water
  • salt and pepper

For the sweet chilli dressing

  • 4 tbsp rice wine vinegar
  • 2 tbsp sweet chilli sauce
  • 4 tbsp light sesame oil

Method

  • Step 1 : Make the batter

    Place both flours into a large bowl, add the turmeric, paprika, salt and pepper and gradually whisk in the cold sparkling water until you have a batter with the consistency of double cream.

  • Step 2 : Put together the dressing

    Whisk together all the ingredients in a bowl and set aside.

  • Step 3 : Create the haggis balls

    For the haggis, remove the casing and chop it into bite-size pieces. Roll between your palms to make even balls. Dust with flour, shake off any excess.

  • Step 4 : Cook and serve

    Heat the oil in a deep-fat fryer or a large wok. You can test the heat of the oil with a small cube of bread. Simply add to the oil and if the bread turns golden-brown in 30 seconds the temperature is ideal. As always, keep a close eye on hot oil.

    Dip the floured balls into the batter and gently drop each one into the hot oil. Deep fry for 3-4 mins or until crisp and golden brown. Lift out with a slotted spoon, and drain on kitchen paper. Serve hot with the dipping sauce.