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1
Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off legs.
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2
Heat oil to 400u00b0F in an 8-to10-quart heavy pot.
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3
Toss shrimp with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry.
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4
Meanwhile, pulse egg whites in a blender until watery, then put in a bowl.
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5
Stir together cornstarch, 3 tablespoons pepper, and 2 tablespoons kosher salt in another bowl.
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6
Toss half of shrimp with 1/2 teaspoon each of kosher salt and pepper in a third bowl; dip in egg white, letting excess drip off, then lightly dredge in cornstarch mixture, shaking off excess. (Coating should be as light as possible.) Fry until crisp and cooked through, 1 1/2 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
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7
Season, coat, and fry remaining shrimp.
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8
Reduce oil temperature to 375u00b0F.
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9
Fry half of chiles with half of cilantro until cilantro just starts to turn dark green and chiles are wilted (do not brown chiles), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. (Cilantro will crisp as it cools.)
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10
Repeat with remaining chiles and cilantro.
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11
Serve shrimp topped with fried chiles and cilantro and sprinkled with sea salt. Serve immediately.
