Step 1: Prepare Salt & Pepper Mix: Toast a mixture of Sichuan and black peppercorns in a dry skillet over medium heat for about 2 minutes, or until fragrant. Remove from heat, let cool slightly, then grind them finely using a spice grinder or mortar and pestle. Combine the ground pepper with sea salt in a small bowl to create your flavor-packed salt and pepper mix for the Salt and Pepper Crispy Shrimp.

Step 2: Marinate Shrimp: Take your large shrimp and meticulously butterfly each one. In a mixing bowl, combine the butterflied shrimp with light soy sauce, Chinese cooking wine, and a beaten egg. Allow the shrimp to marinate for 10–15 minutes.

Step 3: Coat Shrimp: Place cornstarch in a shallow dish. Take each shrimp from the marinade, allowing excess liquid to drip off, and toss them in the cornstarch until fully coated.

Step 4: Fry Shrimp: In a wok, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). Fry the shrimp in batches for about 2–3 minutes until golden brown and crispy.

Step 5: Assemble Dish: In a clean wok, drizzle more vegetable oil and add minced garlic, fresh Thai red chili, and dried red chilies. Stir-fry for 1-2 minutes, then add the crispy fried shrimp and a generous amount of the prepared salt and pepper mix. Toss everything together.

Step 6: Serve: Transfer the shrimp to a serving platter, garnishing with fresh coriander and serving with lime wedges.