In a large bowl, mix the egg and cornstarch to make a batter. Set to one side.
Heat a wok over high heat and add the peanut oil for frying, fill a third of the way up the sides of the wok. Heat to 180°C or until a cube of bread dropped in turns golden brown in 15 seconds.
Dip the shrimp in the batter and fry in batches until they turn golden brown and are cooked through, about two to three minutes. Remove with a slotted spoon or spider and drain on paper towels. Sprinkle liberally with the ground Sichuan peppercorns, sea salt, and chili flakes. Next, dip jalapeno slices in the batter and fry,drain on the paper towels as well. Then fry the basil leaves until crispy, about 15 seconds, and drain. Be careful, as the basil leaves may spatter slightly while frying.
Make up one batch of Garden Salad with Lemon-Ginger Vinaigrette.
For serving, divide dressed salad among four plates. Top salad with prawns and garnish with lemon wedges, fried chili rings, sweet basil leaves and sprinkle with fried garlic and shallots.