Prepare the shrimp and dry with paper towels. Slightly coat the shrimp with starch.

In a pan on low fire and stir fry the salt and Sichuan peppercorn until the Sichuan peppercorns become fragrant. Transfer out and set aside.

Heat up oil in wok until you can see waves on the surface. Fry the shrimp for 40 seconds to 1 minute by two batches. Transfer shrimp out.

Leave the oil in wok and fry chopped garlic until aroma. Return cooked shrimp, turn off the heat. Add salt and pepper and mix everything well.