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1
To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
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2
Do not let them burn.
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3
They may smoke and pop like popcorn; this is OK.
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4
Remove the pan from the heat; set aside to cool slightly.
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5
In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
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6
Transfer to a bowl and combine with the salt.
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7
Set aside.
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8
To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
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9
Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
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10
Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
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11
With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
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12
Add the garlic, chili pepper and pepper-salt mixture.
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13
Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
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14
Remove from the heat.
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15
A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
