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Wash the shrimp, drain, and pat dry. Butterflying the shrimp and remove the black string down its back.
Season with some salt and ground white pepper.
Coat the shrimp with egg white, follow by adding cornstarch sufficiently until the shrimps start to stick together.
Add the shrimp into hot oil in small batches. Let it stays undisturbed for 15 seconds, then stir and loosen the shrimps from each other.
Once the shrimp start to turn from opaque to light pink, remove and drain the oil.
Heat some oil in the clean wok, toast the Szechuan peppercorns over low heat for one to two minutes. Discard the peppercorns.
Saute the garlic, ginger, the white section of the scallion, and the dried chili in the peppercorn-flavored oil over low heat until aromatic.
Add the onion to stir-fry until slightly translucent, then add the bell peppers and stir-fry over medium heat for half a minute.
Pour the Kung Pau sauce (Ingredients C) into the wok. Give it a good mix.
When they start to bubble, return the deep-fried shrimp to the wok.
Mix water and cornstarch in ingredients D to form a slurry. Add it bit by bit to thicken the sauce.
Add the green sections of the scallion.
Once the sauce is thick enough, turn off the heat and add the toasted cashew. Dish out and serve.