Roast the Peanuts: Heat 1 teaspoon of neutral oil in a wok over medium heat. Add the raw peanuts and stir constantly for 4–5 minutes to prevent burning. Turn off the heat and continue stirring for 1 minute, allowing the residual heat of the wok to finish roasting them. Transfer the peanuts aside to cool completely; they will become crunchy as they cool. Alternatively, use already roasted, shelled, unsalted peanuts.
Prepare the Shrimp: Butterfly each shrimp by making a shallow cut along the back without slicing all the way through. Place the shrimp in a bowl and add 1 teaspoon neutral oil, Shaoxing wine, salt, and white pepper powder. Mix and let the shrimp stand for 15 minutes. Stir in the 1/2 teaspoon cornstarch immediately before cooking.
Mix the Sauce: In a medium bowl, combine the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce. Mix until the ingredients are well combined and set aside.
Heat the Wok: Heat the wok over high heat until it just begins to smoke. Add 2 tablespoons of the neutral oil.
Sear the Shrimp: Add the prepared shrimp to the hot wok and quickly sear them on both sides. Once the shrimp turn light pink, transfer them to a bowl and set aside.
Cook the Aromatics: Reduce the heat to low and add the remaining 1 tablespoon of neutral oil. Add the sliced garlic, minced ginger, chopped dried chilies, and scallion pieces. Cook for 1–2 minutes over low heat, stirring until fragrant.
Return the Shrimp: Increase the heat to high and return the seared shrimp to the wok. Stir-fry for about 30 seconds.
Add the Sauce: Stir the prepared sauce again to redistribute the cornstarch that may have settled at the bottom. Pour the sauce into the wok and stir-fry for about 1 minute, until it thickens quickly and coats the ingredients.
Finish with the Peanuts: Add the roasted peanuts and turn off the heat. Toss everything together thoroughly until well combined, then serve immediately.
