Step 1

Use a small sharp knife to cut squid hoods lengthways from opening to tip. Lay squid hoods flat, inside up, on a clean work surface and score diagonally. Cut squid hoods into quarters. Pat dry with paper towel and place in a bowl.

Step 2

Place the combined peppercorns in a small saucepan over medium heat and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Transfer to a mortar with the sea salt and chilli, and gently pound with a pestle until a coarse powder forms. Place in a small bowl.

Step 3

Add the oil to the squid and gently toss to coat.

Step 4

Heat a large heavy-based frying pan over high heat. Add one-quarter of the squid and cook, turning occasionally, for 2-3 minutes or until golden and just cooked. Transfer to a heatproof bowl. Sprinkle with one-quarter of the spice mixture and gently toss to coat. Repeat, in 3 more batches, with the remaining squid and spice mixture, reheating pan between batches.

Step 5

Divide the squid among serving bowls and serve immediately with the lemon wedges.