Clean and prepare squid removing skin, head, ink sack and cuttlebone. Cut the main tube into a mixture of rings and criss-cross tube pieces, and divide the tentacles and legs into smaller pieces. Place all into a shallow bowl and pour over rice wine vinegar. Set aside. Using a mortar and pestle, crush the black peppercorns and Sichuan peppercorns until slightly coarse then add salt. Crush well. Season the squid with a heaped teaspoon of the salt/pepper seasoning.
Heat a deep saucepan of vegetable oil to 170C.
Combine both flours in a bowl, then coat the pieces of squid in the flour then fry in small batches for 2 minutes until golden and crisp. Remove and drain on kitchen paper.
In a wok, heat the vegetable oil on a high, then add the spring onion, chilli and garlic and stir-fry for around 30 seconds to a minute, making sure the garlic does not burn. Add the squid pieces back in and lightly toss through, before adding another heaped teaspoon of the salt and pepper mix. Give it another quick mix, then serve. Garnish with lime wedges.
