Mala shrimp for spicy and seafood lovers.
Marinate shrimp with cooking wine, white pepper and salt for around 5-10 minutes. Then transfer shrimp to a plastic bag, only the shrimp and discard the liquid. Then add around 1/4 cup of cornstarch. Shake slightly until the shrimps are coated with a thin layer of starch. Move the shrimps out.
Heat around 3 tablespoon of oil in wok until really hot, place shrimp in and heat until they turn red.
Transfer the shrimps out and then pour the oil. Clean the wok and add another 1 tablespoon of clean vegetable cooking oil .Add ginger, garlic, Sichuan peppercorn and dried chili peppers. Fry for a while until aromatic. Use slow fire and fry doubanjiang until the oil turns red.
Place shrimp in, mix quickly. Add light soy sauce. Turn off fire and add spring onion sections. Mix well and serve hot.