Start by marinating the shrimp in the fish sauce and set them aside while you prep the other ingredients.

Use a mortar and pestle to roughly crush the peppercorns—you want them a little chunky for texture. Then, chop the garlic, ginger, and red chili peppers.

Once the shrimp has soaked up some flavor, drain off the fish sauce. Toss the shrimp in a mix of flour and cornstarch, making sure they’re fully coated. Set them aside again.

Heat a thin layer of oil in a large pan to about 350°F. Fry the shrimp in small batches for around 3 minutes, flipping them halfway through, until they’re golden and crispy. Take them out and set aside.

Pour out the used oil, then add about a tablespoon of fresh oil to the pan. Sauté the chopped garlic and ginger for 2–3 minutes, until they start to turn golden.

Add the chopped chilies and cook for another minute or two, then toss in the scallions and cook for 2 more minutes.

Now, gently stir in the crispy shrimp and mix everything together so the flavors coat each piece. Turn off the heat.

Finish by sprinkling the crushed peppercorns and a little coarse salt over the top. Garnish with fresh cilantro, and you're ready to serve!