Gently score the back of each tube piece with a cross pattern. This will help the squid cook evenly and stop it from curling up too much. Slice the squid into bite sized pieces.

Gently lower the squid in batches into the hot oil and deep fly for around 3 minutes turning once or twice to allow each piece to brown evenly. Remove the squid and place on a wire rack.

For Sichuan salt and pepper:

Dry toast the salt and peppercorn gently in a large fry pan until fragrant.
Add dry galangal and stir fry gently another 2 minutes.
Cool and grind and mix the rest of the ingredients
Store in an airtight container for up to 1 week

Arrange the fry squid on a serving plate along with sichuan chilli salt.