Salt & Chilli Haggis Balls

As Chinese new year and Burns night fall on the same day in 2020 (25th January), it seemed fitting to combine the classic Chinese takeaway style salt & pepper mix with good Scottish haggis.  The combination works incredibly well in these Salt & Chilli Haggis Balls, the aromatic seasoning giving an extra kick to the already flavourful haggis.

Salt & Chilli Haggis Balls
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Course: Main Course, Side Dish
Cuisine: Chinese, Chinese Takeaway, Scottish
Keyword: haggis, haggis balls, salt and chilli, salt and pepper
Servings: 16 haggis balls
Ingredients
Batter prep
  • 250 grams self raising flour
  • Pinch sea salt
  • Pinch sugar
  • Pinch msg
  • 225-275 ml water
Haggis Prep
  • 4 slices haggis I used 'Speyside Special' brand
  • 3 tablespoons self raising flour
Time to cook!
  • Oil for deep frying
  • 2 teaspoons Salt & Pepper Mix see notes
  • 1 tablespoon Shaoxing rice wine
Instructions
Batter prep
  1. In a large bowl, combine self raising flour, sea salt, sugar and msg. Mix briefly. Add the water slowly, mixing well until a thick batter is created (all of the water may not be needed). For a crispier haggis ball, make a thinner batter. For a fluffy, slightly doughy haggis ball, make a thicker batter. Set the batter aside.

  2. To prepare the haggis, cut each haggis slice into 4 equal pieces. Spread three tablespoons of self raising flour on to a plate.

Time to cook!
  1. Heat the oil for deep frying to around 180c. Dust each haggis piece in the self raising flour and then drop carefully into the batter mix. Coat each haggis piece with the batter and place carefully into the hot oil (you can use two sharp wooden or metal skewers to make this easier). Fry the haggis balls for around 5 minutes or until golden in colour. When the haggis balls are cooked, remove from the oil with a slotted spoon, drain off any excess oil and set aside on a plate.

  2. Heat a dry wok or large frying pan over a medium heat. Add the cooked haggis balls and season generously with salt & pepper mix. Toss the haggis balls gently until the salt & pepper mix just begins to caramelise (this will take around 1 minute). Finish the haggis balls with the Shaoxing rice wine, pour onto a serving tray or plate and serve with sweet chilli sauce or sweet & sour sauce on the side.

Recipe Notes

You can find Chinese salt & pepper seasoning in any Chinese supermarket, or make your own by following this recipe.


If you like this Salt & Chilli Haggis Balls recipe, you might be interested in buying my book: The Takeaway Secret (2nd edition) is packed full of over over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.

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