Dry fry black and Sichuan peppercorns in a hot pan until aromatic.
Crush the peppercorns in a pestle and mortar and stir in the sea salt.
Stir fry the squid in batches in a hot wok with sunflower oil for 1-2 minutes until coloured.
Toss all squid with half the salt mixture, chilli, and spring onions for 30 seconds until golden.
Steam the pak choi over boiling water for 2-3 minutes until tender.
Sauté garlic, chilli, ginger, and spring onions in vegetable oil for one minute.
Add steamed pak choi and sesame oil to the pan and mix well.
Serve the squid on top of the pak choi with a lime wedge.