Using a mortar and pestle, pound Sichuan peppercorns, black peppercorns and salt until crushed (see note). Stir in onion powder and garlic powder.
Using a small sharp knife, cut calamari in half lengthways. Score inside flesh in a criss-cross pattern. Cut into 3cm wide pieces. Pat dry with paper towel. Transfer to a bowl.
Add oil. Toss to coat. Sprinkle over pepper mixture. Toss to coat.
Preheat a greased barbecue plate on high heat. Cook calamari, turning occasionally, for 4 to 5 minutes or until curled and cooked through. Transfer to a large platter.
Sprinkle with sliced chilli. Serve with lime wedges.
This recipe is courtesy of Sonja Bernyk and Taste.com.au.