In a bowl, combine shrimp, salt, pepper, cornstarch and sesame oil, let sit at room temperature for 10 minutes to marinate.
In a wok or large saute pan over high heat, add 1 tablespoon cooking oil, swirling to coat the wok. When the oil is very hot (hold your hand 6" above the wok surface), add the shrimp (the shrimp should sizzle loudly upon contact) and spread out around the cooking surface. Let fry, untouched for 1 minute.
Flip shrimp and fry for an additional minute, or until cooked through. Remove the shrimp from wok to a plate, leaving as much cooking oil in the wok as possible.
Keep the heat on high, add the garlic and sliced chilies and fry until fragrant and the garlic is crispy, about 30 seconds. Remove from wok to a small dish and wipe the wok clean with paper towels. Return the wok to high heat and add 1 tablespoon of cooking oil. When the oil is hot (a drop of egg should sizzle immediately), pour in the eggs and gently stir for 1 minute, until almost set but still a little runny in the middle. Season the egg with salt and add the shrimp and the peas to the wok and stir to mix well until the eggs are completely cooked through. Dish to serving plate and top with the fried garlic and chilies.