Cut the chillies in half length ways and cut into small dice. Keep the seeds. Put the chillies into a pan with the sugar and water, bring to the boil and reduce by half. This should take no more than 5 minutes. Remove from the heat and pour into a ramekin.
Preheat the oil to 180'C.
Prepare the squid by cutting the main body into rings and separating the tentacles. Mix the 2 flours and crush the Szechuan pepper in a pestle and mortar. Season the flour with salt and pepper.
Mix the squid in the flour and shake off any excess flour. Deep fry the squid at 180'C until crispy and golden brown. This will take no longer than 1-2 minutes. Remove from the oil and drain on kitchen paper. Season with Maldon sea salt.
Peel and finely dice the shallot and garlic. Separate the baby gem leaves and wash in cold water. Dry in a salad spinner.
Whisk together the sugar, honey, sesame oil and rice wine vinegar. Add the shallot and garlic.
Add the baby gem to the bowl and toss around so all the ingredients are mixed together.
Put a neat pile of salad in the middle of the plate and top with the squid. Serve with a ramekin of dipping sauce on the side.
«Be sure your oil is 180'C. If the temperature is too low, your squid will not fry, resulting in chewy squid.»