The secret to this dish is very high, sustained heat -- a very large wok or large cast iron pan work beautifully -- if you don't have one, cook in smaller batches.

1 1/2 pounds large shrimp, de-veined, shell on or off
(traditionally cooked shell on)
1/2 TBS ground black pepper
1 tsp ground white pepper
1/2 tsp ground Szechwan peppercorns (or ground chiles to taste)
1 TBS sea salt
1/2 cup cornstarch
4 scallions, finely chopped
2 jalapeños, sliced
1/4 cup canola or peanut oil

Brine shrimp and rinse thoroughly. In a large bowl, mix peppercorns, salt, and cornstarch. Dredge shrimp in cornstarch mixture.

Turn exhaust fan on high and heat a large wok as hot as possible, add oil and carefully add the shrimp, tossing to coat with oil and then scattering evenly and frying undisturbed for about one minute. Add the scallions and jalapenos, toss and repeat. Do not overcook!