Jiao Yan Shrimp (Chinese-Style Crispy Salt and Pepper Shrimp)

Use scissors to trim the shrimp antennae and sharp rostrums. Cut along the backs with the scissors and remove the dark vein; leave the shells on. Rinse under cold water and pat very dry with paper towels. Toss with the egg white, salt, and white pepper, then set aside.

Toast the Sichuan peppercorns in a dry skillet over medium heat for 40–50 seconds, until fragrant and lightly smoking. Grind them to a fine powder in a mortar and pestle, then sift out the husks. Stir in the salt, white pepper, red pepper flakes, and sugar. Keep the mixture in a small bowl near the stove.

Combine the cornstarch and rice flour on a wide plate. Working in batches, dredge the shrimp and shake off the excess—the coating should be almost invisible; a thick layer will fall off during frying. Arrange the coated shrimp in a single layer without stacking them.

Heat the oil to 180°C / 355°F. If you do not have a thermometer, a pinch of cornstarch should immediately bubble with a steady, moderate sizzle. Fry the shrimp in batches of three or four for 90 seconds, until the shells turn red and the coating firms. Remove with a slotted spoon and place on a wire rack. Piling them on paper towels will soften them in their own steam.

Add the fried shrimp to the wok, sprinkle the pepper-and-salt mixture over them, and toss the wok for 30–40 seconds to coat. Do not press with a spatula or the coating will crack. Add the green parts of the green onions, remove from the heat, and serve immediately; the shrimp lose their crispness if left to sit.