Prepare the crispy garlic oil: Heat oil in a small pan over medium heat. Add sliced garlic and cook, stirring frequently, until golden and crispy but not burnt.
Strain the garlic chips and set aside. Reserve the garlic oil in a bowl.
Season the shrimp with sea salt and white pepper.
Heat 2 tablespoons of the reserved garlic oil in a large non-stick pan or wok over high heat until smoking slightly.
Add shrimp to the hot pan in a single layer. Do not stir immediately; let them cook undisturbed for 1 minute to develop a golden crust.
Flip the shrimp and continue cooking for another 45 seconds until just cooked through.
Add spring chives to the pan and toss quickly for 30 seconds until just wilted but still vibrant.
Drizzle in light soy sauce and sesame oil, toss to combine.
Transfer to serving plates. Drizzle the reserved crispy garlic oil over the top and scatter the crispy garlic chips.
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