Clean the squid, remove the tentacles, bone (looks like a plastic rod) and any skin or membranes. Using only the white flesh cut along one side of each pouch and open out flat.

Cut into large squares about 2" in width and score one side with the end of a sharp knife.

Put the flour, salt, pepper and cornflour in a bowl and mix well. Coat the squid evenly with flour and lay on a tray lined with parchment paper. Heat a deep fat fryer to 180 degrees Centigrade (356 degrees Fahrenheit) and deep fry the squid in batches for 1-2 minutes. Remove, drain and set aside.

Now add the water and szechuan peppercorns to the flour mixture and make a thin batter. Heat the deep fat fryer to 180 degrees Centigrade (356 degrees Fahrenheit) . Dip the pre-cooked squid into the batter and drop each piece into the hot fat for about 2 minutes until quite crispy but not dark brown. Remove from fat and drain.

In a seperate frying pan heat the oil and when hot add the ginger, spring onion, salt, chilli, garlic and black pepper. Fry until crispy but not burnt. Set this aside as you will be rolling the squid in it in a few minutes.

When the salt and pepper mixture has been cooked (as above) return the squid to the fryer for about a minute to really crisp up the batter. Drain and toss through the salt and peper mix, or place in a dish and pour the mixture over the top.

Serve hot and watch your fingers!!

You can adjust the quantities of chili and pepper according to taste.

Have glass of milk handy in case you get all the chillies in one mouthful!

Can be served with a simple cucumber salad made with cucumber strips tossed in a bowl with beansprouts and watercress. Then whisk 1 tbs soy sauce, 2 tbs sesame oil, 1 tsp sugar and a pinch of salt together and add to bowl. Stir well and enjoy.