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Gently thaw the shrimp in a clean sink filled with cool water, then split the backs and devein them, leaving the shells on. Heat about a cup of oil in a wok until it is almost smoking. Meanwhile, for every half pound of shrimp you've got, figure about a tablespoon of cornstarch and half of that for salt and pepper.
Mix the dry ingredients together, and toss with the shrimp. Fry them in the hot oil in a couple of batches, if necessary, until they are pink-gold, crisp at the edges, and just cooked through. Transfer to a platter, sprinkle with a little more salt and chopped cilantro, and serve. Finger food!