Make a loose batter by whisking together a large egg, 4 tbsp of cold water and 2 tbsp of flour. Salt it lightly and set aside.

Put 30g of sugar into a small saucepan with 3 tbsp of rice wine vinegar, 2 tbsp of light soy sauce, and 2 lightly heaped tbsp of chilli paste. Bring to the boil, then remove from the heat and put to one side.

Tip 2 tbsp of sesame seeds into a small, shallow pan and toast over a moderate heat until fragrant and walnut brown. Remove the pan from the heat. Slice 400g of aubergines in half and then into segments, about 6 per fruit. Heat about 250ml of oil in a small, deep pan, to no lower than 160C then, when it is thoroughly hot, dip the aubergine pieces in the batter one by one, and lower them carefully into the oil.

Cook for 5 minutes or until the outer batter is crisp, the inner flesh soft as marshmallow. Drain each piece briefly on kitchen paper then trickle with the hot chilli sauce and sprinkle over some of the sesame seeds, a little coriander for those who like it, and perhaps a small, ripe chilli, sliced thin.

You could prepare artichokes in the same way. Use those that come marinated in oil, wiping them first then dipping into the batter as you would the aubergines.