Crunchy and Spicy Shrimp Stir-Fry with Snap Peas Recipe

In a medium-sized bowl, mix together shrimp, rice wine, salt, ginger, and half green onions. Set aside for 15 minutes, stirring mixture occasionally. Discard ginger and green onions, and toss shrimp in a colander to drain. Add flour to a large bowl. Toss shrimp in the bowl until evenly coated in flour. Pour enough oil into a wok to come 2 inches up the sides. Heat oil over high heat to 375°F (180°C), then adjust heat to maintain that temperature. Shake excess flour off shrimp and add as many to the wok as will fit in one layer. Cook until golden brown and crispy, flipping halfway through, about 2 minutes total. Drain shrimp on paper towels. Repeat process with remaining shrimp. Pour off all but 2 tablespoons of oil. Heat oil over high heat until just starting to smoke. Add snap peas and stir-fry until bright green and tender, about 2 minutes. Add bean sprouts, Sichuan peppercorns, chiles, and remaining green onions. Stir-fry until mixture is very fragrant, about 30 seconds. Add shrimp and soy sauce, and stir-fry until everything is mixed together and hot. Serve immediately with white rice on the side.