Begin by dry roasting the whole peppercorns in a medium pan over medium-low heat for about 15 minutes, or until fragrant. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle. Dry roast the sea salt until slightly yellow, then combine it with the ground pepper.

Rinse the large shrimp under cold water and pat them dry with paper towels. Devein and trim as needed. Dredge the shrimp in potato starch or cornstarch until fully coated.

Heat 1/3 cup of oil in a large skillet over medium heat until it reaches 375°F (190°C). Fry the coated shrimp in batches for about 30 seconds on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

In a wok, heat 2 tablespoons of oil over medium heat. Add the finely chopped garlic and sauté until golden brown, then add the sliced long hot pepper. Stir for 1-2 minutes until soft.

Remove excess oil from the wok. Return the fried shrimp to the wok and sprinkle in the salt and pepper mixture. Toss gently to coat the shrimp well. Serve immediately for the best crispy texture.