Step 1

Put Sichuan pepper, star anise, sesame seeds, fennel seeds and salt into a pan. Toast over low heat while stirring from time to time.

Step 2

Once the salt darkens slightly and the spices become very fragrant, remove from the heat then grind in a mortar or a spice grinder. Set aside (see note 3).

Step 3

Rinse the shrimp under running water. Use kitchen paper to pat dry.

Step 4

Add corn starch. Gently stir to have all the shrimp evenly coated with the starch.

Step 5

Option 1 DEEP FRYING: Pour oil into a wok over high heat (I use about 800ml). When it reaches 375°F/190°C, gently slide in the shrimp. Use chopsticks to separate if they stick together. Take out when they look pink and crispy. It took me about 90 seconds. Depending on the size of your shrimp, adjust if necessary.

Step 6

Option 2 SHALLOW FRYING: Pour oil into a pan over high heat (enough to cover half of the shrimp when laid flat). When it starts to smoke, place in the shrimp (Fry in two batches if necessary to avoid overlapping). Flip over to fry the other side when the first side turns pink and crispy. Please be aware that the oil will splash quite a bit so place a splatter screen over the pan if available. Alternatively, you can hold a lid over the pan (but do not cover completely) to block splashing.

Step 7

Pour the oil out of the wok/pan leaving just a thin layer on the surface. Add shallots, pepper, garlic and ginger. Fry over medium heat for about 1 min.

Step 8

Put in the fried shrimp and ½ tsp of the salt & pepper seasoning (or to taste). Toss well to season evenly then garnish with scallions. Dish out and serve immediately.