Prepare the squid by removing the head, the ink sac and the ‘quill’. Then cut into thick rings.
Place a frying pan on a high heat and toss in the Szechuan peppercorns and dry-fry for 10-20 seconds, shaking the pan a couple of times.
Remove from the heat when the peppers start to darken in colour and place them in a mortar along with the sea salt and use a pestle to crush everything coarsely (Alternatively, you can place the peppers between 2 sheets of Clingfilm and crush with the bottom of a heavy pot and then mix with the salt).
Put the oil in a wok over a high heat until smoking, then toss in the squid rings.
Stir-fry them for 1-2 minutes until they start to colour.
Then sprinkle with the cracked peppercorns and salt, and continue to sitr-fry for another 20 seconds.
Lastly stir in the sliced chillies and scallions and cook for another 20-30 seconds.
Whisk the sesame oil, soy and sugar together and drizzle over the salad leaves.
Place some dressed leaves on a serving dish and tip the squid, chilli and scallions on top.