In a medium bowl combine 3 tbs all-purpose flour, 4 tbs cornstarch, 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Lightly whisk in the beaten egg, then gradually add the ice-cold sparkling water while stirring just until a slightly lumpy, thin batter forms. Add 4 ice cubes to keep the batter cold while frying (remove if they melt before dipping). The batter should coat but remain light and crisp when fried.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 3 inches (roughly 1 liter). Heat to 350°F (175°C). Use a thermometer to maintain temperature.

Coat & fry

Working in small batches (to avoid oil temperature drop), dredge the dried calamari rings briefly in 3 tbs flour (shake off excess), then dip into the tempura batter allowing excess to drip off. Carefully lower rings into the hot oil and fry until golden and crisp, about 1.5–2 minutes per batch. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack set over a sheet tray or on paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Pineapple Salsa

While oil heats, combine 1 cup diced pineapple, 1/4 cup red bell pepper, 2 tbs finely minced red onion, 1/2 seeded and minced jalapeño, 2 tbs chopped cilantro, 2 tbs fresh lime juice, 1 tsp fish sauce, 1/2 tsp sugar and 1/4 tsp salt in a bowl. Taste and adjust seasoning — add additional lime or a pinch more sugar if pineapple is very tart. Refrigerate until ready to serve to let flavors meld.

Dipping Sauces

Teriyaki dipping sauce

Warm 1/2 cup teriyaki sauce in a small saucepan over low heat. Stir in 1 tbs honey and 1/2 tsp sesame oil. Heat just until honey dissolves and sauce is glossy, then transfer to a serving bowl.

Sriracha

Place 2 tbs sriracha in a small bowl as a spicy dip. Optionally thin with a teaspoon of lime juice or water to preferred consistency.

Finish & Serve

Arrange hot calamari on a platter. Spoon pineapple salsa alongside or over a portion of the rings. Garnish with 2 tbs sliced green onions, 1 tbs cilantro leaves and 1 tsp toasted sesame seeds. Serve immediately with teriyaki sauce, sriracha and lime wedges on the side.

Safety & timing notes: fry in small batches to maintain 350°F (175°C) for crispness. Serve within 10 minutes of frying for best texture. Leftovers will soften.