Haggis Bao with Spicy Sweet & Sour Sauce

Prep the haggis

1. Prep the day before or at least a couple of hours ahead
2. Keeping the plastic on the haggis for structural integrity, slice into 6-8 neat rounds
3. Freeze solid - this helps the haggis keep its shape during cooking

Make spicy sweet & sour sauce

1. Add the chilli flakes, sugar, vinegar and water to a pan over a medium heat
2. Heat until the sugar dissolves then stir in the ketchup until combined
3. Whisk the cornflour and water together until combined
4. Stream into the pan whilst whisking
5. Simmer until nicely thickened
6. Allow to cool then bottle and chill if desired

Crumb the haggis

1. Remove the haggis from the freezer and remove the plastic from the outside
2. Add the flour to one bowl with a pinch of salt
3. In another bowl combine the mayo, a pinch of salt and enough milk to reach a whisked egg consistency
4. Add the panko to a third bowl with a pinch of salt
5. Dip the haggis pieces in the flour, dust off excess, then into the mayo mixture and finally the panko so they’re well coated

Cook the haggis

1. Heat a generous amount of oil in a frying pan over a medium heat until hot
2. Fry the haggis on one side until deeply golden and crisp, then flip and repeat.
3. Ideally the oil should come halfway up or just over on the haggis disks (or simply deep fry if preferred)

Assemble

1. Cook the bao buns according to packet instructions
2. Fill with the crispy haggis, spoon over the sweet and sour sauce
3. Finish with peanuts, kewpie mayo, pickled carrot, pickled cucumber and coriander
4. Serve immediately