Dry-roast 2 teaspoons of Sichuan peppercorns and 1 teaspoon of sea salt separately in a dry pan until fragrant. Grind the peppercorns and mix with the salt.
Pat dry 450g of large shell-on shrimp, deveined, and toss with 3 tablespoons of cornstarch.
Heat ⅓ cup of vegetable oil in a small skillet to 375°F / 190°C. Fry the shrimp in batches for about 30 seconds per side, then drain.
Fry 6 finely chopped garlic cloves in the same oil until golden. Pour off all but about 1 tablespoon of the oil.
Add 1 thinly sliced long hot red pepper and the shrimp. Sprinkle with the salt and pepper mix to taste and toss briefly.
