Salt And Pepper Squid

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1 tablespoon Sichuan peppercorns

½ teaspoon chilli flakes

1½ teaspoons chinese five-spice powder

2 teaspoons sea salt flakes

½ cup (100g) rice flour

12 small squid hoods, cleaned, quatered and scored

2 eggwhites, lightly beaten

vegetable oil, for deep-frying

lemon wedges, to serve

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