Mix shrimp with rice wine, white pepper, corn starch and salt. Leave to marinate.
In a small bowl, mix all the ingredients for the sauce.
Roast peanuts (or cashew nuts) in an empty wok over medium low heat until lightly brown. Transfer out and set aside (see note 2).
Heat oil in the wok over high heat. Fry dried chilli, Sichuan pepper, garlic and ginger until fragrant (do not burn).
Stir in shrimp, scallions and fresh chilli (if using). As soon as the shrimp curls up and turns pink, pour in the sauce (stir well beforehand, see note 3).
Add roasted peanuts (or cashew nuts). Give everything a quick stir then dish out. Serve warm with plain rice.
1. You may replace whole Sichuan peppercorn with ground Sichuan pepper. In this case, sprinkle along with roasted peanuts at the end of cooking process.2. In traditional versions of this dish, peanuts are deep fried . You may do so if you wish.3. It takes very little time to cook shrimp. To ensure the tenderness, please pay close attention to avoid overcooking.