Cut the calamari tubes along one side to open them up.
Lay flat and score the insides.
Heat a saute pan without oil.
Toast the peppercorns for a few minutes, moving constantly.
When they begin to pop, remove them from the pan.
Add the salt and cook until it has turned grey.
Remove from the heat.
Put the salt and peppercorns into a pestle and mortar, and grind.
Put in a resealable bag with the flour and cornstarch.
Shake the bag to mix.
Heat the oil in a wok until extremely hot.
Put the squid in the bag in small batches and coat with the flour mixture.
Shake off the excess flour and fry until golden brown (this should take no more than 30 seconds).
Drain and serve immediately.
