300-400 grams of squid tubes Two teaspoons of Szechuan peppercorns (or whole black peppercorns) Two teaspoons of coarse sea salt crystals One teaspoon of Chinese five-spice powder Two tablespoons light soy sauce One teaspoon caster sugar One tablespoon Chinese Rice Wine (or dry sherry) One pint of cooking oil for deep frying One heaped tablespoon cornflour