Crush garlic and chili with a mortar and pestle.

Transfer the crushed garlic and chili into a bowl. Add fish sauce, white pepper, and sugar to the mix. Combine these ingredients thoroughly until the sugar dissolves and the spices are well mixed.

Add the squid rings to the bowl containing your spice mixture. Ensure that each piece is evenly coated with the spices and seasonings.

Mix tempura flour into the marinated squid. Following this, gradually add ice-cold water, mixing continuously to form a smooth batter.

Preheat oil in a large wok or deep-fryer to medium heat. Once hot, place the squid rings into the oil one at a time to prevent them from sticking together. Fry the squid in batches to avoid overcrowding, turning each piece occasionally, until golden brown and crisp.

Once they achieve a golden brown hue and a crispy texture, remove them from the oil and let excess oil drain before serving.