In a small bowl, combine oyster sauce, fish sauce, sugar, water, and shrimp paste. Stir until the sugar dissolves.

In a mortar, pound the minced garlic until it’s chunky. Remove about one clove’s worth and set aside. To the remaining garlic, add the white peppercorns and cilantro stems. Pound into a paste.

Pat shrimp dry using a paper towel to ensure they sear properly.

In a large wok or skillet over high heat, add enough neutral oil to coat the bottom. Once hot, sear the shrimp in a single layer until halfway cooked and slightly browned (about 2-3 minutes). Flip and cook for another 1-2 minutes until done. Remove and set aside.

Lower the heat and add reserved chunky garlic. Sauté for about 2 minutes until softened and lightly golden.

Toss in the herb paste and sauté for another 15-20 seconds. Return the cooked shrimp to the pan with any accumulated juices, pour in the sauce mixture, and toss for about 30 seconds until well-coated.

Plate the shrimp, garnishing with cilantro, green onions, and optional fried garlic. Serve hot over jasmine rice.