Prep the shrimp for cooking. If using frozen shrimp, wash ice from the surface then spread on a plate to thaw at room temperature. Rinse with tepid water every 10 minutes. Average thaw time is an hour.

Place the shrimp in a large bowl and add appropriate amount of cooking wine, white pepper, sliced ginger and green onions.

Stir and let stand for 15 minutes to eliminate the smell of shrimp.

In the meantime, crack the two eggs into a large bowl, then add the 75 grams of water and the 85 grams of self-rising flour.

Whisk together the eggs, water and flour. Add the ½ teaspoon salt and ½ teaspoon white pepper to the mixture.

Prep the salt and pepper condiment to serve with the finished deep-fried shrimp. Place the Sichuan pepper and coarse salt in a small pan. Roast on low heat until the Sichuan pepper becomes fragrant. Pour the salt and pepper mixture into a mortar and grind for serving with completed dish.

Using chopsticks, place the shrimp, one by one, into the batter bowl. Coat each shrimp in the egg yolk only. Take care that no ginger or green onion pieces are transferred into the batter.Mix the shrimp in the batter gently.

A small sauce pot is suggested for use to fry the shrimp to keep the oil amount conservative. The depth of the oil should be at least 3 cm. Peanut oil is used here.

Heat the oil on medium heat until a uniform layer of air bubbles coats the bottom surface of the pot. Put two to three battered shrimp into the pot at a time. Limiting the number of shrimp frying at once keeps the shrimp from sticking together. The shrimp are fried completely when they float to the surface. Use a utensil to flip them over to make sure both sides are evenly colored and fried.

Once the whole body of the shrimp becomes a deep gold, remove it and place it on a plate covered with kitchen paper to filter out any excess oil.

Serve the deep-fried shrimp once all excess oil has been absorbed from the batter. Garnish the fried shrimp with the roasted salt and pepper prepared in advance.