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.

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

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.

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.