Salt and Pepper Shrimp

1 pound shrimp, thawed and drained if frozen
1/2 teaspoon salt
1 1/2 teaspoons shao xing
2 tbsp rice flour
2 tbsp cornstarch
2 cups peanut or other vegetable oil like canola
1 1/2 teaspoons white pepper
1/2 teaspoon sugar
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes, 1 Thai chili, or serrano chili, sliced thin
2 shallots diced
2 scallions, sliced thin

Cut shrimp shells along the back of the shrimp and devein. Remove legs. Put into a bowl and sprinkle with salt and shao xing. Let stand 10 minutes. In a bowl, combine cornstarch, pepper and sugar. Sprinkle on and coat shrimp with cornstarch mixture. Heat oil in large wok or skillet over moderate-high heat. Add shrimp and cook 2-3 minutes or just until cooked through and crisp on the outside. Remove with slotted spoon or strainer and drain on paper towels. Discard oil except for 1 tablespoon. Return to high heat. Add garlic and Thai chili, stir-fry for 1 minute or just until garlic is turning golden, then return shrimp to the wok. Add the scallions, stir-fry one minute, and remove from heat. Serve immediately.