In a wide pan, heat about 2 inches deep of oil.
In a bowl, combine shrimps and cornstarch until coated. Add one by one into the hot oil and deep-fry, turning as needed, until golden and crunchy.
With a slotted spoon, remove shrimp and drain on a wire rack. Keep warm.
In a small bowl, combine water, chili garlic sauce, soy sauce, Chinese cooking wine, and sesame oil. Stir until well combined and set aside.
In a wide skillet over high heat, heat canola oil.
Add black beans and sauce mixture and stir to combine. Bring to a simmer for about 1 to 2 minutes.
Add shrimp and toss to combine. Continue to cook, stirring regularly, just until heated through. Serve hot.