To make the salt and pepper gently heat the Szechwan peppercorns in a dry pan for 1 minute, cool and grind in a pestle and mortar or a pepper grinder, mix the salt, black pepper and Szechwan peppercorns together set to one side.

Place the spareribs, water, corn flour and five spice powder into a large bowl mix well, cover with cling film and marinade for at least 3 hours in the refrigerator.

Now we cook the spareribs, heat the vegetable oil in a wok or deep frying pan (a good test is to drop a cube of bread into the hot oil and it should brown in 30 seconds) add the spare ribs and cook for 1 minute, remove the ribs, drain well and set aside.

Now heat the oil again until it is almost smoking return the spareribs to the hot oil and cook until they start to turn brown drain on kitchen paper.

Remove all the oil from the wok and quickly stir-fry the sliced chilli and spring onion add the cooked spareribs to the wok sprinkle the salt and pepper mixture over the ribs, quickly mix all the components together and remove immediately from the heat.

Serve with a finger bowl of warm water and a lemon slice.