Pour ¼ cup of oil into a wok or skillet and heat to medium-high (375°F-400°F / 176°C-204°C).
Wait for a minute or so then add ginger to the wok/skillet; cook for 1-2 minutes.
Add the garlic and shallot to the wok/skillet. Cook for another 1 minute or until they turn golden brown. Remove the fried toppings. Place them on a clean paper towel (drain the oil). Set aside.
Pour 1 cup of oil into the wok/skillet, allow to heat up for about 3 minutes.
Place the sichuan pepper and fry for 1 minute.
Add the shrimp to the wok/skillet. Space the shrimp carefully to prevent from sticking togther. Watch the video for guidance.
Cook for 1-2 minutes per side or until lightly brown. Remove the shrimp and place them on a clean paper towel (drain the oil)