Fried calamari with spicy sesame syrup

Serves SERVES 4 Starters and mains

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Method

In a dry medium-sized sauté pan, lightly toast the sesame seeds over a medium heat until just golden, about 2 minutes; set the seeds aside.

Using the same pan, make the spicy sesame syrup: add the grapeseed oil and turn the heat to medium-high. Add the garlic and cook until it’s just tender and aromatic, 2-3 minutes. Add thesugar and salt and stir to combine. Add the vinegar, Sriracha sauce and toasted sesame oil, bring to a simmer, and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and allow to cool, then blend until smooth and set aside.

In a large bowl, combine the flour, paprika and sparkling water and mix until smooth. Refrigerate until ready to use.

Pour enough oil into a large pan to come 7.5cm up the sides. Turn the heat to high and bring to 160ºC/320ºF, as measured by a deep-fry or sugar thermometer. Meanwhile, line a baking sheet with kitchen paper and put it by the hob for the fried calamari.

When the oil is ready, put the cornflour in a medium bowl and toss the calamari in it to coat thoroughly, shaking off any excess. Once coated, dip the calamari in the sparkling water batter, again shaking off any excess. Fry the calamari, working in batches if necessary, until crisp and golden brown, about 3 minutes. Using a slotted spoon, carefully remove the calamari and drain on the baking sheet.

To serve, put the calamari in a large bowl, drizzle with the spicy sesame syrup, sprinkle with the toasted sesame seeds, add a squeeze of fresh lemon and garnish with the coriander.