Toast whole peppercorn and salt in a pan over low heat. Stir from time to time. Take off heat when the salt starts to darken and you can smell the fragrance of the peppercorn.
Remove from heat and let cool for a minute. Grind in a pestle and mortar.
If you're using whole shrimp, devein and wash shrimp. Put shrimp dry and place in a bowl.
Add Shaoxing wine to shrimp and then toss shrimp with cornstarch.
Heat oil in a pan. Lay shrimp in pan in one layer so they are not touching each other. Fry for 30-40 seconds on each side. Remove from heat and place on a paper towel.
Place pan back on heat and fry garlic until golden brown. Toss shrimp back in and stir-fry for 10 more seconds.
Turn off heat and sprinkle with 1 teaspoon of salt and pepper mix or to taste. Add in minced green chili pepper.