Preparation

• In a frying pan, toast Sichuan Peppercorns and Black Peppercorns on medium heat for 1-2 minutes until fragrant. Then use a mortar and pestle to grind into fine powder. Transfer to a bowl.
• Add in the Sea Salt. Mix well. Salt and Pepper mix is ready.
• Slice down the back of Shrimp into a butterfly shape. In a bowl, mix together the Shrimp, Light Soy Sauce, Chinese Cooking Wine, and Egg. Set aside to marinate for 10-15 minutes.
• In a large bowl, add in Cornstarch. Add in the Shrimp and some marinade. Use your hands to mix well the Shrimp and Cornstarch. Shake off extra starch.
• In a wok, add in enough Vegetable Oil for the Shrimp to float. Use a wooden chopstick to check the temperature of the oil. When there are small bubbles coming up quickly, the oil is ready. Add the Shrimp into the hot oil one at a time. Fry in batches. Cook for 2-3 minutes until golden. Drain on paper towel or a wire rack.
• In a clean wok, add in the Vegetable Oil over medium-high heat. Add in the Garlic, Thai Red Chilli, Dried Red Chillies, and Green Onions. Stir fry for a minute. Then add in the fried Shrimp. Sprinkle over a generous amount of Salt and Pepper mix. Toss everything well.
• Remove from heat and transfer to a serving plate. Garnish with some chopped coriander and serve with Lime wedges.