Heat oil in a deep fat fryer or wok.

Peel off the wonton wrappers, place on a board and put a piece of black pudding in the centre of each. Brush the edges with the egg and fold the wrappers in half, pushing the filling into the centre and pushing out any excess air.

Deep-fry the wontons for 3-4 minutes until crisp and golden. Drain on kitchen paper and then serve immediately.

Deep fried haggis wontons:

Follow the above recipe but replace the black pudding with the same amount of haggis.