Step 1

Pat the shrimp dry with paper towels and transfer them to a medium-sized bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Toss to coat well. Marinate for 15 minutes.

Step 2

Cut the chilis into 1/2” pieces and place in a colander that has holes big enough to have the chili seeds fall through. Shimmy the colander above a big plate to separate some of the seeds from the chilis. Set aside the deseeded chilis for the cooking and discard the seeds.

Step 3

Heat the oil in a large skillet over medium-high heat until hot. Add the shrimp. Let cook without moving for 1 to 2 minutes, until the bottom turns golden. Flip to cook the other side for another 1 to 2 minutes, until turning golden and the shrimp are fully curled up. Transfer the shrimp to a big plate and set aside.

Step 4

Turn to low heat. Remove all but 2 tablespoons of oil from the pan by pouring the oil into a bowl, or use a few layers of paper towels held in a pair of tongs to wipe the pan.

Step 5

Turn to medium-low heat. Add the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds.

Step 6

Add the doubanjiang. Stir and cook for a minute.

Step 7

Add the dried chilis, sichuan peppercorns, and peanuts. Continue to cook and stir for another minute, or until the chilis turn dark brown but are not burned.

Step 8

Add back the shrimp. Toss thoroughly to coat well. Immediately transfer everything to a serving plate.

Step 9

Serve hot over steamed rice as a main dish. (*Footnote 3)