Blend yuzu dressing ingredients, except oil, into a smooth purée.
Gradually whisk in vegetable oil until thickened like mayonnaise and chill.
Marinate squid with rice wine, soy sauce, sesame oil, and cornflour for 20 minutes.
Stir-fry marinated squid in a hot wok with oil for 2-3 minutes then set aside.
Sauté black beans, garlic, spring onions, and shallots before adding sauce ingredients and returning squid.
Heat deep-frying oil to 190°C.
Dredge squid rings in seasoned flour.
Dip floured rings into beaten eggs and then into panko breadcrumbs.
Deep-fry squid rings for 2-3 minutes until golden and drain on paper.
Plate both squid preparations, garnish with fresh herbs, chillies, and lime, then drizzle with yuzu dressing.