Chinese Salt and Pepper Wing

Begin by marinating the shrimp in the fish sauce, then set them aside for 10-15 minutes.
Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture. Coarsely chop the garlic, ginger, and red chili peppers.
Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch. Ensure each piece of shrimp is evenly coated, then set them aside.
Heat a layer of oil in a pan on medium heat. Fry the shrimp for 2-3 minutes or until they turn golden brown. Flip them halfway through the frying process. Fry the shrimp in smaller batches to ensure they cook evenly and become crispy. Set them aside.
Discard most of the frying oil, leaving about one tablespoon. Sauté garlic and ginger for 2 minutes until fragrant, then add the chilies and cook for another minute. Add the sliced scallions to the pan and cook for another 2 minutes.
Add the fried shrimp with the sautéed ingredients in the pan and toss them on high heat until everything is well incorporated. Remove the pan from the heat.
Finally, sprinkle the dish with the coarsely ground peppercorns and ground white pepper, and add coarse salt to taste. Garnish the dish with fresh cilantro leaves.