Squid in Black Bean Sauce/Deep-Fried Shallots

Name: Squid in Black Bean Sauce/Deep-Fried Shallots
Yield: Serves Four
Ingredients: 2 shallots, peeled, sliced into rings; 1 litre vegetable oil, for frying; 1 good pinch of sugar; 1 egg, whisked with 4 tbsp milk; 6 tbsp cooked black beans, rinsed; 1 large red chilli, sliced; 1 tbsp chopped mint; 2 tbsp chopped coriander; 250 ml chicken stock; 2 garlic cloves, peeled, grated; 150 g Panko breadcrumbs; juice of 2 limes; 75 g seasoned plain flour; 2 shallots, peeled, finely sliced; 1 tbsp soy sauce; sea salt & black pepper; 1 tbsp rice wine; 1 lobe of ginger, peeled, grated; 2 tbsp sliced spring onions; rapeseed oil; 1 tbsp sesame oil; 1 tbsp cornflour; 350 g baby squid

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Shallots

75 g seasoned plain flour
1 egg, whisked with 4 tbsp

Fish course
Spicy

Method

To prepare the shallots

Place the seasoned flour onto a plate, put the egg and milk into a shallow bowl and the Panko breadcrumbs onto another plate. Dust the shallot rings with the seasoned flour, dip into the beaten egg, shaking off any excess as you lift them out, and then coat with the Panko breadcrumbs. Set aside on kitchen paper.