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. 

To cook the squid, wash the squid, separating the tubes from the tentacles and set aside. 

Mix the cornflour, sesame oil, 2 tablespoons of rapeseed oil, rice wine and soy sauce together in a bowl, add the squid and coat well. Cover and refrigerate for up to 3 hours. 

Heat a frying pan or wok over a high heat and add a good splash of rapeseed oil. Remove the squid from the marinade and add to the pan and stir-fry for a couple of minutes. Using a slotted spoon remove the squid from the pan and set aside on kitchen paper. 

Add another splash of rapeseed oil to the same pan, turn the heat down, add the shallots and garlic and sauté until softened but not coloured. Next add the black beans and ginger with the soy sauce, sesame oil, chicken stock and a good pinch of sugar. Turn up the heat a little and bring the mixture up to simmering point. 

Return the squid to the pan and cook for a further 5 minutes or so, tasting and seasoning with salt and freshly ground black pepper as you do so. 

To fry the shallots, as the squid is returned to the pan heat the oil in a deep fat fryer to 180°C. Carefully lower the shallots into the oil and fry until crisp and golden brown. Remove from the fryer and drain on kitchen paper. 

Serve the squid in the black bean sauce topped with chopped mint, chilli and spring onion, drizzle over a little lime juice and top with the fried shallots and coriander.