To make the dressing, put Green Peppercorns (2 tablespoon), Red Chili Pepper (1), Fresh Ginger (1 centimeter), Fish Sauce (3 tablespoon), Rice Vinegar (3 tablespoon), Caster Sugar (75 gram), Soy Sauce (2 teaspoon), Lime (1), and Water (1/2 cup) in a small pan. Let it simmer, stirring until the sugar has dissolved and the mixture has thickened. Leave to cool slightly.
Using a sharp knife, slice the Squid (4) tube into 1cm thick rings. Place in a bowl and squeeze juice from the Lime (1) over the top, season well with Salt and Pepper (to taste), and leave to cure for 2 minutes.
Heat plenty of Vegetable Oil (to taste) in a large saucepan or deep fryer to 350 degrees F (180 degrees C).
Dry the squid thoroughly with paper towels, then toss with Corn Flour (3 tablespoon). Shake off the excess and deep-fry in batches for 2 minutes, or until golden and crisp. Once done, drain on a paper towel-lined plate.
Plate up the rings and drizzle the dressing over the top, place a slice of Lime (4 slice) on the side, and Fresh Cilantro (to taste) for garnish. Serve immediately while still warm.