Ingredients

• 2 free-range egg yolks
• ½ tsp sea salt
• pinch white pepper
• 2 tsp rice wine vinegar
• 4 tsp ready-made chilli and garlic sauce
• 2 tsp yuzu juice
• to taste (available from some supermarkets and Asian grocers
• or specialist online retailers)
• 200ml/7fl oz vegetable oil
• 450g/1lb squid
• cleaned
• cut and scored
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tsp cornflour
• 2 tbsp vegetable oil
• 1½ tbsp cooked black beans
• rinsed and coarsely chopped
• 2 garlic cloves
• 2 spring onions
• chopped
• 2 shallots
• finely chopped
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp chicken stock
• 1 tbsp sesame oil
• 2 spring onions
• sliced into thin strips
• to garnish
• 1 red chilli
• sliced into thin strips
• to garnish
• vegetable oil
• for deep-frying
• 75g/2½oz plain flour
• 4 medium squid
• cleaned
• quills and beaks removed
• sliced into 1cm/½in rings
• 2 free-range eggs
• 75g/2½oz Japanese panko breadcrumbs
• 4 spring onions
• chopped
• 2 tbsp fresh mint
• 2 tbsp fresh coriander
• 1 red chilli
• sliced
• 2 limes
• juiced
• 4 tbsp coriander cress
• salt and freshly ground black pepper

Directions

• For the yuzu dressing
• blend all of the dressing ingredients
• except the vegetable oil
• to a smooth purée in a food processor.
• With the motor still running
• gradually pour in the vegetable oil in a thin stream
• until the mixture has thickened and resembles mayonnaise. Season
• to taste
• with more yuzu juice
• as required. Chill until needed.
• For the black bean squid
• put the squid in a bowl and mix well with the Shaoxing rice wine (or dry sherry)
• soy sauce
• sesame oil and cornflour. Leave to marinate for about 20 minutes.
• Heat a wok or large frying pan until it is very hot. Add half of the vegetable oil and when it is very hot and slightly smoking
• lift the squid out of the marinade with a slotted spoon and quickly stir fry for 2-3 minutes. Transfer the squid to a bowl and remove the pan from the heat.
• Wipe the wok clean
• reheat it and add the remaining oil. Quickly add the black beans
• garlic
• spring onions and shallots. A few seconds later add the light soy sauce
• sugar
• chicken stock and sesame oil. Bring the mixture to a boil and then return the squid to the work or pan. Stir fry the entire mixture for another 5 minutes.
• For the deep-fried squid
• heat the oil in a deep fat fryer to 190C. Alternatively
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Sprinkle the flour onto a plate and season
• to taste
• with salt and freshly ground black pepper. Dredge the squid rings in the seasoned flour until completely coated
• shaking off any excess.
• Beat the eggs in a bowl
• then sprinkle the Japanese panko breadcrumbs onto a separate plate. Dip each floured squid ring first in the beaten egg
• then dredge it in the panko breadcrumbs until completely coated.
• Carefully lower the coated squid rings
• in batches
• into the hot oil. Fry for 2-3 minutes
• or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining coated squid rings.
• To serve
• place the squid with black bean sauce on a serving plate and garnish with the strips of spring onion and red chilli. Divide the deep-fried squid equally among four serving plates. Top with the onions
• herbs
• chilli and lime juice. Drizzle over the yuzu dressing. Dress with the coriander cress. Serve immediately.