From: Chinese Cooking Demystified

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400g head-on shrimp

1 tsp Sichuan peppercorns

5 cloves garlic

1 tbsp spicy fresh chilis

1-1.5 inch piece of ginger

1 tbsp lemongrass

1 tsp salt

1 tsp sugar

1 tsp white pepper powder

1 tsp Shaoxing wine

1 tbsp oil

1.5 tbsp soy sauce

1 tbsp oyster sauce

1 tsp MSG

1 tsp fermented chili powder

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1. Peel and devein 400g head-on shrimp, removing the head and rinsing with saltwater

2. Rinse well, then lay the shrimp to dry under a trickle of running water for another 5-10 minutes

3. Transfer to a strainer and drain well, then transfer to a paper towel and lightly squeeze out any excess liquid

4. Roughly chop 5 cloves garlic, 1 tbsp spicy fresh chilis, 1-1.5 inch piece of ginger, and 1 tbsp lemongrass

5. Toast 1 tsp Sichuan peppercorns in a mortar for 5 minutes to reach the consistency shown

6. Mix together a stir-fry sauce of 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp salt, 1 tsp sugar, and 1 tsp MSG

7. Heat oil in a wok over medium-high flame, add the chilis and Sichuan peppercorns

8. Try until the chilis deepen to a 'charcoal color', about 1 minute, then add the pounded hot ingredients

9. Stir the oil, then add the pounded hot ingredients and stir the oil for 15 seconds

10. Add in the shrimp and stir-fry for 25-30 seconds, or until visually cooked

11. Add in the sauce and stir for a quick 15 seconds

12. Heat off, add the cilantro or cilantro, mix well, and serve