Start by preparing the shrimp. If they aren't already, peel and devein them. To devein, use a small sharp knife or a toothpick to make a shallow cut along the back and remove the dark vein. Rinse the shrimp and pat them very dry with paper towels.

Place the dried shrimp in a medium bowl. Add the ginger slices, 2-3g of salt, 1 tsp of cooking wine, 1 tsp of light soy sauce, and 1-2g of ground pepper. Use your hands to toss everything together, ensuring each shrimp is evenly coated in the marinade. Let this sit for 20 minutes at room temperature.

While the shrimp are marinating, prepare the batter. Crack the 2 eggs into a separate bowl and whisk them until the yolks and whites are fully combined and uniform.

Add the 50g of cornstarch to the eggs. Whisk continuously until the mixture is completely smooth and there are no lumps. The batter should be thick enough to coat the back of a spoon. If it seems too thin, add a little more cornstarch a teaspoon at a time. If it's too thick, add a teaspoon of water.

Pour oil into a heavy-bottomed pot or wok until it is about 2-3 inches deep. Heat the oil over medium heat until it reaches 180°C (350°F). If you don't have a thermometer, test the oil by dropping a small bit of batter into it. If it sizzles immediately and floats to the top, the oil is ready.

Remove the ginger slices from the marinated shrimp. Working in batches to avoid overcrowding, dip each shrimp into the batter, letting any excess drip off.

Carefully place the battered shrimp into the hot oil. Fry them for about 1-2 minutes, until the coating is lightly golden and set. Use a slotted spoon or spider strainer to remove them from the oil and place them on a wire rack or a plate lined with paper towels.

Increase the heat under the oil to bring the temperature up to 190°C (375°F).

Once the oil is hot, carefully return the par-cooked shrimp to the oil in batches. Fry them for a second time for 30-40 seconds. They will become a deeper golden brown and become incredibly crispy. Remove them immediately and drain.

Place the hot, twice-fried shrimp in a large bowl. While they are still piping hot, sprinkle them generously with the salt and pepper powder. Toss them gently to coat evenly.

Transfer the shrimp to a serving platter and garnish with a sprinkle of dried parsley flakes. Serve immediately for the best texture and flavor.