After peeling the shrimp, remember to make a cut along the back. After cutting, rinse the shrimp. This will give them a firmer and bouncier texture. (Remember to pat them dry after washing.)
For the base flavor, add half a spoon of salt, half a spoon of white pepper powder, and one spoon of cooking wine. Mix well and set aside.
One stalk of green onion is generally enough. If you prefer a stronger flavor, you can add more.
Cut an appropriate amount of dry red chili peppers and take a small handful of Sichuan peppercorns.
Cashews are a must; if you don't have them, you can substitute with peanuts.
Next, prepare a sauce in advance to avoid any rush during cooking. Mix one spoon of sugar, half a spoon of aged vinegar, half a spoon of salt, and one spoon of cooking wine. Add five to six spoons of light soy sauce and two spoons of cornstarch or potato starch (choose one).
Add half a bowl of water and mix well, then set aside.
First, pour a generous amount of oil. You can fry the cashews until fragrant (this step can be skipped if desired).
Before frying the shrimp, coat them evenly with a layer of dry starch (shake off any excess).
Heat the oil and quickly fry the shrimp until cooked. If you want them to be extra crispy
Take the shrimp out, let them cool, and then fry them again at a high temperature.
Add a bit more oil, and on low heat, add the dry red chili peppers and Sichuan peppercorns.
Then, add the green onions, ginger, and garlic, and stir-fry until the chili peppers and peppercorns are slightly charred.
Pour in the previously prepared sauce all at once, and turn up the heat to quickly reduce the sauce.
When the sauce is thick enough to coat a spoon, add the shrimp balls and cashews to the pan.
Stir-fry a few times to coat everything evenly with the sauce, then it's ready to be served.