Dissolve sugar in 50ml water and 1 tablespoon vinegar over gentle heat.
Boil for one minute then simmer with chilli, garlic, and ginger for one minute.
Remove from heat, stir in remaining vinegar, and let cool.
Score opened squid cones in a criss-cross pattern and quarter the tentacles.
Toast peppercorns, chilli flakes, and salt gently in a pan.
Pound spices in a mortar and stir into the flours.
Coat squid pieces thoroughly in the flour mixture.
Stir coriander into the cooled dipping sauce and prepare for serving.
Heat 2cm of oil in a pan to 180°C.
Fry squid in batches for 1-2 minutes until golden-brown and crisp.
Drain squid and serve immediately with the dipping sauce.