Salt and Pepper Squid | The BBQ Barn

Ingredients

• 800 g squid hoods, cleaned (4x200g hoods)
• 1 ¼ tbsp olive oil
• 1 lime, cut into wedges
• 1 ¼ tsp Sichuan peppercorns
• 1 ¼ tsp black peppercorns
• 6 tsp rice flour
• ¾ tsp garlic powder
• 4 ½ tsp sea salt
• 4 red chillies, finely chopped (seeds included)
• 1 garlic clove, crushed
• ¼ cup sugar
• ¼ cup water
• ½ cup white wine vinegar
• 1 tbsp soy sauce