Asian sloppy joes with five-spice crispy shallots

Slice the peeled shallots thin on a mandolin onto a paper towel and blot off the moisture.

Toss the shallots in a bowl with a little all-purpose flour, breaking them into strings.

Mix kosher salt with five-spice seasoning.

Shake off most of the flour and fry the shallots, breaking them up; watch constantly, as they go from lightly golden to very brown in seconds.

Lift them out, shake off the oil, drain on a paper towel and baking sheet, and toss with the five-spice salt while still warm.

Mince the ginger by smashing it flat and hard inside plastic.

Heat a little sesame oil in a wok and soften the diced onions for two minutes.

Add a touch of neutral oil, the garlic and the ginger; stir until fragrant.

Add the ground beef and pork and cook, breaking it up, until almost no pink colour remains.

Add hoisin sauce, ketchup, the rice vinegar and dark soy; mix and let it bubble.

Stir in the brown sugar and the chili crisp.

Turn the heat down and stir in cilantro and plenty of green onion.

Take off the heat, spoon onto a toasted bun and top with the five-spice shallots.